Skip to main content

GlutenFree Caramel Chocolate Chunk Cheesecake


If you know anything about me, you know I love cheesecake and you know I love chocolate. Ironically...so does Marshal. We found this cheesecake recipe in the caramel section of my Cheesecake Extraordinaire Cookbook by Mary Crownover. This was my first time making a cheesecake so I was a little nervous...Onto the recipe!

For the crust:
-3/4 C quick rolled oats (we left these out)
-3/4 C chopped walnuts or pecans (I used pecans)
-3/4 C light brown sugar (Didn't have light brown sugar, so had to use dark instead)
-1/2 tsp ground cinnamon (this is listed as optional, so we didn't add it)
-1/4 C butter or margarine, melted

-In a medium bowl stir together rolled oats, chopped nuts, brown sugar, and if desired, cinnamon.

I used this chopper from Pampered Chef to chop the pecans.


-Add melted butter or margarine and stir till well combined. 
-Press crumb mixture evenly onto the bottom of a greased 9 in springform pan. 

-Bake at 350 degrees for 18-20 minutes or till light brown. Cool. 


For caramel filling:
-24 ounces cream cheese
-1/3 C dark brown sugar
-1/3 C dark corn syrup
-5 tsps cornstarch
-3 eggs
-1 egg yolk
-1 1/2 tsps vanilla extract
-1 C chocolate chunks (I used mini semi-sweet chocolate chips)

-In a large bowl combine cream cheese, brown sugar, corn syrup, and cornstarch.
-Beat with an electric mixer till smooth.

-Add eggs and egg yolk, one at a time, beating well after each addition.
-Stir in vanilla extract.
-Pour cream cheese mixture over the crust.


-Bake at 350 degrees for 15 minutes.
-Lower the temperature to 225 degrees and bake for 40 minutes.
-Sprinkle the top with chocolate chunks.

-Return to the oven and bake about 35 minutes more or till the center no longer looks wet or shiny.
-Remove the cake from the oven and run a knife around the inside edge of the pan.
-Turn the oven off; return the cake to the oven for 1 hour.
-Chill, uncovered, overnight. Makes 12-18 slices.


Even though the caramel flavor was very subtle, it tasted great. The crust was a nice compliment with the caramel filling. The only thing that didn't turn out right was we had to scrape the crust off. I'm not sure what I could have done different to make the crust not stick to the pan, but it still tasted great!! Everyone loved it!! Mmm my stomachs growling just thinking about it! Hope you enjoy! 



Comments

  1. Looks so yummy, Katie! I've yet to attempt a gf cheesecake, so bookmarking this post now :)

    ReplyDelete
  2. Awesome! It was fairly simple to make! Just saw your recipe for dairy and gluten free choc. chip cookies! I will have to try those out!!

    ReplyDelete
  3. This looks so delicious and I love that it's gluten free! Yum! Great recipe!

    ReplyDelete

Post a Comment

Popular posts from this blog

Gluten Free Sausage and Pepperoni Pizza Casserole

I'm so excited about my new blog "look"! I hope you all like it as much as I do! :)
I can think of no better way to welcome the new change than with an awesome recipe. This casserole is so quick and easy it's sure to be a hit!  This is another of Marshal's Great Aunt Jean's recipes. Once again, I hope I did it justice. 

Here is what you need: -1 lb sausage -12 in gluten free wide noodles, cook as directed (side note coming) -2 14 oz jars gluten free pizza sauce -2 cups (8 oz) shredded cheddar cheese -6 oz sliced pepperoni
Prego's Pizza Sauce is clearly labeled gluten free on the back of the jar. 

We have used this pepperoni a couple of times so far with making our own pizzas, and we love it! 

I have used De Boles pasta in the past and loved it and this time was no exception!  Side note: The recipe calls for you to cook the pasta before putting it in the casserole dish to bake. As you can see from the picture, this pasta was ready to go in the oven, no boiling require…

Pie Five Pizza Co. Restaurant Review

Since we have moved back to Nashville (yay!!), we have had the opportunity to eat out more than we used to. There are a few places that we feel safe eating at, and Pie Five was just added to that list. 
PieFive.com


I have to admit, I was skeptical at first about how (or if) the employees would be trained about cross contamination. The menu does have a disclaimer about the company not being able to guarantee cross contamination, which I was a little leery of since I seem to be pretty sensitive when things are made in cross-contaminated areas. 
Well, let me tell you...this company exceeded my expectations. 
First, let me explain how Pie Five works. It's kinda set up  like Subway. You walk up, place your order, tell them what toppings you want on your personal size pizza, and they put it in the oven. You keep walking down to checkout where you get your drink and by that time, your pizza is ready! It's really a pretty cool system. 
So, some things I noticed:
1) When I ordered, as soon a…

Our Gluten Free Experience In Jamaica

For our honeymoon, we traveled to Negril, Jamaica. We stayed at the Couples Resort in Negril.  For traveling, I packed an assortment of Vans Bars and some Glutino Lemon Bars. 
We arrived late Sunday afternoon at the resort and we were starving. We ate at the Heliconia Restaurant for the first time. 

I ordered grilled chicken with some kind of salsa topping with french fries. It was very good. Definitely hit the spot.

Marshal had the steak with a really great sauce (that I can't remember the name of right now) with french fries. 
After we talked to our waitress about how we don't eat bread or anything with gluten (which we're not sure if she understood or not), the chef came out and talked to us to tell us what we could have off the menu. My chicken was supposed to come with a side of creamed potatoes, but those contained flour so he made me french fries instead. 
We would eat at this restaurant a couple more times for lunch and dinner during the week. 


Breakfast everyday was at t…