Wednesday, June 13, 2012

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! 



3 comments:

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

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  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!!

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

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