Pumpkin Cheesecake

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For anyone who didn’t get enough pumpkin during the holidays, here is a pumpkin cheesecake!

Original recipe

 

Pumpkin Cheesecake
Adapted from Paula Deen

Yield: 8 servings

For the crust:

  • 1 3/4 cups graham cracker crumbs, homemade or store bought (for example, Pamela’s Gluten-Free Honey Grahams)
  • 3 tablespoons light brown sugar OR 3 tablespoons granulated sugar+dollop molasses
  • 1/2 teaspoon ground cinnamon
  • 8 tablespoons salted butter, melted

For the filling:

  • 3 (8-ounce) packages cream cheese, at room temperature
  • 1 (15-ounce) can pureed pumpkin
  • 3 eggs plus 1 egg yolk
  • 1/4 cup sour cream
  • 1 1/2 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 tablespoons gluten-free OR all-purpose flour
  • 1 teaspoon vanilla extract

 

  1. Center a rack in the oven and preheat to 350°F.
  2. In a medium bowl, combine crumbs, sugar and cinnamon.
  3. Add melted butter and stir together.
  4. Press into the bottom of a 9-inch springform pan. Set aside.
  5. In a large bowl, beat cream cheese until smooth.
  6. Beat in pumpkin puree, eggs, egg yolk, sour cream, sugar, and spices.
  7. Add flour and vanilla and beat together until well combined.
  8. Pour into crust and spread out evenly.
  9. Bake for 1 hour.
  10. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
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Panna Cotta with Berry Sauce

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A friend of mine made panna cotta with raspberry sauce and was very happy with them!  This is another recipe that requires no alterations to make gluten free.

Original recipe

 

Panna Cotta with Berry Sauce
From Natasha’s Kitchen

Yield: 6-8 servings

For panna cotta:

  • 1 cup whole milk
  • 1 packet (2 1/2 teaspoons) unflavored gelatin
  • 2 cups heavy whipping cream
  • 1/2 cup + 1 tablespoon sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1 cup sour cream

For berry sauce:

  • 2 cups berries, divided
  • 3 tablespoons sugar
  • 1/2 tablespoon lemon juice

 

Make panna cotta:

  1. Off the heat, place 1 cup milk in a medium saucepan and sprinkle the top with 1 packet gelatin. Let stand 3-5 minutes, or until gelatin is softened.
  2. Place pan over medium-low heat and stir until gelatin dissolves and mixture is steaming, about 4-5 minutes (do not boil).
  3. Add 2 cups heavy whipping cream, 1/2 cup + 1 tablespoon sugar, 1 teaspoon vanilla, and a pinch of salt.
  4. Continue stirring about 5 minutes until sugar is fully dissolved and mixture is steaming (do not boil).
  5. Remove from heat and let cool 5 minutes.
  6. Place sour cream in a medium bowl with a pouring lip. Whisking constantly, gradually add warm cream.
  7. Once the mixture is completely smooth, divide it into 6 wine glasses or 8 ramekins. Refrigerate until fully set, 4-6 hours.

Make berry sauce:

  1. In a small saucepan, combine 1 cup berries, 1/2 tablespoon lemon juice, and 3 tablespoons sugar.
  2. Bring to a low boil and cook 4-5 minutes or until syrupy.
  3. Stir in remaining 1 cup of fresh berries and remove from heat.
  4. When syrup is at room temperature or just barely warm, spoon it over the top of chilled panna cottas.

Cheesecake Brownies

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These triple-layer brownies have an interesting blend of flavors and textures, from the soft, sour topping, to the creamy cheesecake layer, to the chewy brownie on the bottom.  As usual for brownies and cheesecake, the recipe works well gluten free.

 

Cheesecake Brownies
Adapted from Dorie Greenspan’s Baking: From My Home to Yours

Yield: 16 brownies

For the brownies:
 
  • 1/2 cup gluten-free OR all-purpose flour
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 5 tablespoons unsalted butter, cut into 5 pieces
  • 4 ounces bittersweet chocolate, coarsely chopped
  • 1/3 cup sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract

For the cheesecake:

  • 8 ounces cream cheese, at room temperature
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1/4 cup sour cream OR plain Greek yogurt
  • 1 tablespoon gluten-free OR all-purpose flour
For the topping:
  • 1 1/4 cups sour cream
  • 2-4 tablespoons confectioners’ sugar (adjust according to taste)
 
Make the brownies:
  1. Center a rack in the oven and preheat the oven to 350°F. Butter and flour a 9-inch square baking pan or spray the pan with baking spray.
  2. Whisk the flour, baking powder, and salt together in a medium bowl; set aside.
  3. Melt the butter and chocolate together over medium-low heat in a medium saucepan, stirring with a rubber spatula until the two have melted into each other. Take care not to heat the mixture too much – you don’t want the butter to separate. Turn off the heat and remove the pan from the stove.
  4. Whisk in the sugar.
  5. Add the eggs, one at a time and beat well after each addition.
  6. Whisk in the vanilla extract and whisk vigorously for just a few seconds.
  7. With a rubber spatula, gently stir in the dry ingredients, taking care to scrape the bottom of the pan.  (If using all-purpose flour, stop mixing when the dry ingredients have only barely disappeared into the batter.)
  8. Set the pan aside while you make the cheesecake batter.

Make the cheesecake:

  1. In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer and large bowl, beat the cream cheese on medium until it is smooth.
  2. Beat in the sugar and continue beating for 3 minutes.
  3. Beat in the vanilla extract.
  4. Add the eggs one at a time and beat each for 1 minute before adding the next.
  5. Reduce the mixer to low and add the sour cream, followed by the flour. The batter should be smooth.
  6. Stir up the brownie batter a couple of times and spread 3/4 of the batter in the prepared baking pan – the batter should cover the entire bottom.
  7. Pour all of the cheesecake batter over the brownie batter and using a spoon or offset spatula, cover the brownie batter entirely.
  8. Dollop the remaining brownie batter over the cheesecake batter by the tablespoonful and using a knife, just barely swirl the brownie batter around, taking care not to dip the knife into the bottom layer of brownies.
  9. Bake for 30-35 minutes. The brownies should just pull away from the sides of the pan and the cheesecake layer should be beige in the center, slightly browned on the edges, and puffed all over.
  10. Transfer the pan to a wire rack and cool to room temperature.
  11. Transfer the brownies to the refrigerator and chill for 2 hours.

Make the topping:

  1. In a small sauce pan over low heat, warm the sour cream OR yogurt and sugar together, stirring constantly until the sugar has dissolved.
  2. Pour the topping over the chilled brownies and using an offset spatula, push the topping just out to within ¼-inch of the edges – don’t let the topping spill down the sides.
  3. Chill the brownies for another 1 hour.
  4. To cut the brownies, run a long sharp knife under hot water and dry with a towel. Cut the brownies into quarters with the hot knife, cleaning and reheating before you make each cut. Remove the quarters from the pan and cut each into quarters. Keep the cut brownies chilled and bring to room temperature before serving.

Sour Cream Cookies

This is a tender cookie studded with raisins or cranberries (or even chocolate chips if you prefer).  They spread out more when gluten free, as expected, but not unreasonably so.

Original recipe

Sour Cream Cookies
Adapted from All Recipes

Yield: 24 cookies

  • 1/2 cup shortening OR butter
  • 1 teaspoon vanilla extract
  • 1 to 1 1/2 cups packed brown sugar, depending on how sweet you want them
  • 2 eggs
  • 1 cup sour cream
  • 3 cups gluten-free OR all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 cups raisins OR cranberries OR chocolate chips
  • 2 cups chopped pecans (optional)
  1. In a medium bowl, cream together shortening OR butter, sugar, eggs, and vanilla until smooth.
  2. Stir in sour cream.
  3. Mix in salt, baking powder, and baking soda.
  4. Mix in flour.
  5. Stir in raisins OR cranberries OR chocolate chips, and pecans if using.
  6. Cover dough and refrigerate for 1/2 hour.  (This step is less important if you’re using gluten-free flour, so I usually skip it.)
  7. Preheat oven to 350ºF.  Grease cookie sheet.
  8. Drop dough by teaspoonfuls onto prepared cookie sheet.  Space cookies 1-2 inches apart, using the larger distance if gluten free.
  9. Bake 15-20 minutes.

Blueberry Cream Muffins

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It’s blueberry season, and what could be tastier than blueberry desserts?  These muffins work well gluten free – the tops puff up into nice domes that turn a beautiful golden brown.

Original recipe

Blueberry Cream Muffins
Adapted from All Recipes

Yield: 24 muffins

  • 4 eggs
  • 1 1/2 -2 cups white sugar, depending on how sweet you like desserts
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 4 cups gluten-free OR all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups sour cream
  • 2 cups blueberries

 

  1. Preheat oven to 400ºF. Grease 24 muffin cups or line with paper muffin liners.
  2. In large bowl, beat eggs.  Gradually add sugar while beating.
  3. Continue beating while slowly pouring in oil.
  4. Beat in vanilla.
  5. Beat in salt and baking soda.
  6. Beat in flour alternately with sour cream.
  7. Gently fold in blueberries.
  8. Scoop batter into prepared muffin cups, filling them almost to the top.
  9. Bake for 20 minutes.