PUMPKIN CHEESECAKE, Streusel-topped

Streusel-topped Pumpkin Cheesecake

Twelve Servings

Pre-heat oven to 350 degrees

The Ginger-Pecan Crust:

1 1/4 c gluten-free gingersnap cookies

1/4 c granulated sugar

½ c finely chopped pecans

4 T unsalted butter, melted

Mix all four ingredients well and pour into the bottom of a nine-inch, non-stick spring-form pan.  Using the back of a tablespoon, pat the crust down firmly.  Bake for ten minutes. Remove the pan and place it on a cookie tray.  Leave the oven on.

The Pumpkin Cheesecake Filling:

4 pkgs. 8oz. Philadelphia-brand bar cream cheese, leave out of the refrigerator to soften

1 1/4 c granulated sugar

3 T Bob’s Red Mill gluten-free all purpose flout

1 c canned pumpkin puree

½ t each ground nutmeg
 and ground cinnamon

¼  t each ground cloves and powdered ginger

1 T gluten-free vanilla extract

½ t salt

4 large eggs at room temperature

Beat the cream cheese and sugar on the lowest setting of an electric mixer until the mixture is smooth.  Slowly incorporate the flour being careful not to over do it.  Add the puree, spices, vanilla and salt and mix gently until smooth.  Incorporate the eggs one at a time.

Pour the cheesecake mixture into the pan on top of the crust.  Place in the center of the oven on the cookie tray and reduce the heat to 300 degrees after you close the oven door.  Do not open the oven after this until the cheesecake is done.  Bake for 45 minutes at 300 degrees and then turn off the oven, leaving the cake in it for two hours. Again, be sure not to open the oven.

After two hours, remove the cheesecake from the oven and allow it to cool complete.  When it is completely cool, cover it with plastic wrap and refrigerate until cold, at least four-to-five hours, but overnight is best. When ready to serve prepare the streusel.

The Streusel Topping:

1 ½ c finely chopped pecans

6 T ice cold butter

¼ t each cinnamon and powdered ginger

Put the sugar and butter in a bowl and with a fork mash it working it until it looks like meal.  Add the pecans and toss.  Add the cinnamon and ginger and toss.  To serve, remove the outer ring of the spring-from the cheesecake.  Gently spread the streusel over the top.

Optional:  Create a decorative edge with home-made whipped cream and, about an inch apart, place pecan halves, plain or sugared. (As an alternative to home-made whipped cream, there is a soy whipped cream with a corn-based malto dextrin that would be okay for people with Celiac Disease.  As always, read the label.)

HAPPY THANKSGIVING!

… AND FOR THOSE WHO DON’T CELEBRATE, MAY YOU STILL HAVE MUCH FOR WHICH TO BE GRATEFUL.

A gluten-free holiday recipe.

Actual product ingredients may be other than that which is shown or suggested on this blog. Please remember that you should not rely solely on the information presented here or anywhere online and that you always read package labels, warnings, and directions before purchasing and consuming a product. 

ARTICHOKE CHEESE SQUARES, retro '80s - great holiday potluck or canape

This is a quick, easy, moderately priced dish that lends itself well to holiday potlucks, company canapes, and is easily portable and packable lunches. It also uses standard staples that you may have in your kitchen for quick fixing when necessary or desired.

2-6 1/2 oz. jars of marinated artichoke hearts
3/4 cups white onion, small dice
2 stripes of gluten-free bacon (crumbled) or 1/4 cup gluten free ham (minced)
1/4 gluten-free breadcrumbs
4 large omega-three eggs, well beaten
1 teaspoon gluten-free Italian seasoning (try Penzey's)
2 cups grated cheddar cheese, best quality you can afford
2 cloves garlic, minced or crushed and chopped
1/2 cup fresh parsley, finely chopped
1 1/2 teaspoons fish sauce*
Salt and Pepper to taste

Drain the marinating liquid from the jars of artichokes. Pour it into a saute pan and saute the onion and garlic in it. Cool.

When the onions and garlic are cool. Mix them together with the rest of the ingredients and poor into a greased pan, 11" x 7".  Bake for half-an-hour in an 325 degree F oven that has been preheated for at least fifteen minutes. It should be firm, but don't let it dry out.  Cool. Cut into squares and serve cold or at room temperature.

*Originally this recipe called for Worcestershire Sauce, which is made with malt vinegar. Malt vinegar is made from barley and therefor unsuitable for people with Celiac disease or gluten sensitivity.  Since Worcestershire Sauce is made with anchovy, we thought Asian Fish Sauce might be a reasonable substitute. We found Thai Kitchen has a number of gluten-free products that are marked as such.

A gluten-free holiday recipe.

Actual product ingredients may be other than that which is shown or suggested on this blog. Please remember that you should not rely solely on the information presented here or anywhere online and that you always read package labels, warnings, and directions before purchasing and consuming a product.