Candy Corn Cheesecake: Gluten and Sugar Free

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Servings: Many! And it’s SO rich!

Suggested Tools and Materials:
Food Processor
Mixing Bowl
Mixer with Paddle
Various measuring cups/spoons
9″ Spring Form Pan
Aluminum Foil
Parchment Paper
Wilton’s Checkerboard Cake Insert (see links in the Notes, below)
Cooling Rack

Ingredients:
Crust:
2 cups finely chopped roasted almonds and pecans (about 10 oz total)
1 stick butter
1 tbsp light agave nectar
1 tsp vanilla
1-2 tsp cinnamon

Cake:
3-8 oz cream cheese packages
¾ cup light agave nectar
3 large eggs
¾ cup heavy cream (reduced to make up for the additional liquid)
1 tbsp lemon juice
1 tbsp vanilla
Red and Yellow Food Coloring

Instructions:
Preheat the oven to 325 degrees.

Prepare the spring form pan. Grease it thoroughly, and line the bottom with parchment paper. Line the outside of the pan with 1-2 layers of aluminum foil.

Mix all of the crust ingredients together in the food processor. Pour into pan and bake approximately 10 minutes. Remove from oven and cool on cooling rack for at least 10 minutes, while you prepare the cheesecake batter.

Mix all of the cake ingredients (except the food coloring) one item at a time with a paddle attachment on the mixer, until each ingredient is just mixed. Be sure to introduce the eggs to the batter one at a time. Do not over mix. The batter will be slightly runnier than you are used to due to the Agave Nectar. No worries – it will be fine.

Insert the Wilton’s Checkerboard Insert into the cake pan. Press it into the crust a little bit, to prevent the batter from leaking underneath the insert. This will divide the pan into three sections: a center circle and two rings.

In the center circle, pour cheesecake batter until it is nearly to the top of the insert. Add yellow food coloring to the remaining batter until you achieve the desired brightness of yellow. Pour this batter into the outer ring of the insert until it nearly to the top of the insert.
Finally, add more yellow and some red food coloring (no more than 3 drops of red!) into the remaining batter. Pour this batter into the middle insert. Do not remove the insert yet.

Create a water bath by putting warm water in the baking/roasting pan – no deeper than 1 inch. Place the spring form pan into the warm water so the batter will settle and be even. I did not do this…notice in the picture below that there are peaks and valleys in my batter? This created more of a diamond effect in the final cake appearance, instead of a circle. Leave your cake in the water for about 10 minutes to allow the batter to even out. Remove the insert quickly to prevent smudging or dripping.

candy corn cheesecake

Put the entire pan (including the water bath) into the oven. Bake for 45-60 min, depending on your oven. When the cake is finished it will wobble in the middle, but be firmish on the edges. For more information about how to know if your cake is finished – explore the links provided below.

After the cake is finished baking, leave in the oven for another hour, so the heat of the cake reduces with the oven heat, in the steam. All of this helps to prevent the top of the cake from cracking. Remove from the oven and allow to cool further, or place in the fridge. Remove the sides of the spring form pan when the cake has fully cooled.
Share with friends! Happy Fall!!!

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Notes:
http://www.preparedpantry.com/Cheesecake-recipes.htm
http://sugarberrybaker.blogspot.com/2009/05/agave-nectar-cheesecake.html
http://www.wilton.com/idea/Candy-Corn-Cheesecake

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Orange Zucchini Bread

makes 2 loaves

Ingredients:

Bread
3 cups flour
1 teaspoon salt, scant
1 teaspoon baking powder
1/4 teaspoon baking soda
2 cups zucchini
1 cup granulated sugar
1/2 cup applesauce, or egg substitute
1/3 cup vegetable oil
zest of one orange
1/2 teaspoon vanilla
3 tablespoon fresh squeezed orange juice
1/3 cup walnuts or raisins

Glaze
1/2 cup powdered sugar
2 tablespoon orange juice
1/4 teaspoon zest

Directions:
Preheat the oven to 350. Grease one loaf pan.
Wash and dry the zucchini. Using a box grater grate 2 cups worth and set aside.
Sift the flour, salt, baking powder and baking soda. Mix well with a whisk and make a well in the center of the mixture.
Wash and zest the orange.
In another cup mix the egg substitute (or applesauce), orange zest, juice, vanilla, oil and sugar until combined. Add to the flour mixture, folding gently until combined.
Fold in the zucchini (and walnuts or raisins if you are using them) and pour into greased loaf pan.
Bake for 40 minutes or until golden and a tooth pick inserted in the center of the bread comes out clean.
Prepare the glaze: Mix the remaining orange juice and 1/2 cup of powdered sugar in a small bowl. Add the remaining zest and stir until smooth and combined.
Cool the bread for 10 minutes in the pan. Then, run the blade of knife around the loaf to gently separate it from the sides of the pan. Invert the loaf and the bread should slide out. Place on a wire rack with a large pan or plate below it to finish cooling.
While the bread is still hot spoon half of the glaze onto the top loaf. It will almost immediately drip down the sides of the loaf. Cool completely before serving.

Notes:
I would like to try this recipe replacing the orange zest with lemon zest, orange juice with lemon juice, and zucchini with summer squash!

Banana Pudding Cheesecake

Ingredients:
1 1/2 cups finely crushed vanilla wafers (1 box of vanilla wafers will be sufficient for this entire recipe)
1/2 cup chopped pecans
1/4 cup butter, melted
17-20 vanilla wafers

3 (8-oz.) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract

3 large ripe bananas, diced
1 tablespoon lemon juice
3 tablespoons light brown sugar

1/2 cup coarsely crushed vanilla wafers

Garnishes: sweetened whipped cream, vanilla wafers, sliced bananas tossed in lemon juice

Directions:
Preheat oven to 350°. Stir together first 3 ingredients in a small bowl until well blended. Press mixture onto bottom of a greased and floured 9-inch springform pan. Stand 17-20 vanilla wafers around edge of pan (rounded sides against pan), pressing gently into crust to secure. Bake 10 minutes. Cool completely on a wire rack (about 30 minutes).

Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in vanilla.

Combine bananas and lemon juice in a small saucepan. Stir in brown sugar. Cook over medium-high heat, stirring constantly, 1 minute or just until sugar has dissolved.  Gently stir into cream cheese mixture. Pour batter into prepared crust.

Bake at 350° for 45 to 55 minutes or until center is almost set. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen. Sprinkle top of cheesecake with coarsely crushed wafers. Cool completely on a wire rack (about 1 hour). Cover and chill 8 hours.

Garnish with whipped cream, vanilla wafers, and a sliced banana – just before serving!

I originally found this recipe here!