Pumpkin Cheesecake, Apple Cheesecake, Gluten Free Recipes

Here are the two cheesecake recipes I promised. I hope you'll enjoy them.

Caramel Apple Cheesecake, Gluten Free Recipe: 
 
CRUST:
1 c graham cracker crumbs (I would use a gluten-free cookie or cracker)
1/2 c finely chopped pecans
3 Tbs sugar
1/2 tsp ground cinnamon
1/4 c butter, melted

FILLING:
3 (8 oz) pkg cream cheese, softened
3/4 c sugar
3 eggs
1 tsp vanilla
4 c apples, peeled, cored, and thinly sliced (I used Granny Smith, but only because the original recipe called for them. I think they hold up better than my McIntosh do.)
1/3 c sugar
1/2 tsp ground cinnamon
1/4 c chopped pecans
Caramel sauce

Crust:
Heat oven to 350. Mix crumbs, pecans, sugar, cinnamon and butter. Press into bottom of a 9-inch springform pan. bake 10 minutes.

Filling:
Beat cream cheese and 3/4 c of the sugar at med speed until well blended. Add eggs, 1 at a time, mixing well after each. Blend in vanilla; pour over crust. 

Toss apples with combined 1/3 c sugar and the cinnamon; spoon mixture over cream cheese layer. Sprinkle with chopped pecans. Bake 1 hour and 10 minutes. Loosen cheesecake from rim of pan; cool before removing rim of pan. Refrigerate until thoroughly chilled. Drizzle with caramel sauce.  Oh My Goodness!

Apple Cheesecake

Pumpkin Cheesecake - Gluten Free Recipe:

Ingredients:

1 pkg. Gluten-free ginger snaps, crushed (about 1.5 cups crumbs). I bought Mi-Del from Walmart

3/4 c. ground hazelnuts

3 T. brown sugar

6 T. unsalted butter, melted

Preheat Oven to 325 degrees F. Grease (cooking spray) a 9-inch springform pan.

Toss gingersnaps, hazelnuts, brown sugar, and melted butter until mixed. Press this mixture onto the bottom and a little up the sides of the springform pan.

Filling:

3   8-oz. packages of cream cheese, softened

1 c. brown sugar

1 1/2 c. canned solid pack pumpkin

1/2 c. heavy whipping cream

1/3 c. maple syrup

1 T. vanilla extract

3/4 t. ground cinnamon

1/2 t. ground allspice

4 eggs

With an electric mixer, beat the cream cheese and brown sugar until fluffy. Stir in pumpkin. Mix in the cream, maple syrup, cinnamon, allspice, and vanilla. Beat eggs in, one at a time. Mix all until smooth.

Pour batter into prepared crust (above). I also set it on a cookie sheet because my springform pan was filled right to the top. I was supposed to bake it in the preheated oven for 90 minutes, but it took a good 120 minutes before it was done enough.

Remove from oven and allow to cool in pan for an hour, then refrigerate several hours before serving. I made mine in the afternoon of one day and served it the evening of the next day, so it was well chilled.

Pumpkin Cheesecake

I know, you don't like the way that looks. That's the part you break off and eat before the company arrives.

(Caramel) Apple Cheesecake Slice
The caramel is optional. 

There. Now you have two cheesecake recipes to try out over the weekend.

What's a 'weekend'?

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Although I usually forget to do it, there is a chance that this post will be linked to one or more of these great linky parties: Inspiration Monday and Make it Pretty Monday and  Making the World Cuter Mondays and It's a Party at Creative Princess and Artsy Corner Thursday and Treasure Box Tuesday and KatheWithAnE and Rubbish Tuesday and Tuesday with a Twist and  Knick of Time Tuesday (vintage)  and   Tweak it Tuesday and Adorned From Above  and All Things With Purpose and Home & Garden Thursday and Good Fences on Thursdays and  Time Travel Thursday and Freedom Fridays and Junkin' Joe and Vintage Inspiration Friday and A Favorite Thing Saturday

 

 

Autumn Apple Cheesecake

Autumn Apple Cheesecake 

Before the Caramel Sauce

Autumn Apple Cheesecake, Recipe:

CRUST:
1 c graham cracker crumbs
1/2 c finely chopped pecans
3 Tbs sugar
1/2 tsp ground cinnamon
1/4 c butter, melted


FILLING:
3 (8 oz) pkg cream cheese, softened
3/4 c sugar
3 eggs
1 tsp vanilla
4 c apples, peeled, cored, and thinly sliced (I used Granny Smith, but only because the original recipe called for them. I think they hold up better than my McIntosh do.)
1/3 c sugar
1/2 tsp ground cinnamon
1/4 c chopped pecans
Caramel sauce

Crust:
Heat oven to 350. Mix crumbs, pecans, sugar, cinnamon and butter. Press into bottom of a 9-inch springform pan. bake 10 minutes.

Filling:
Beat cream cheese and 3/4 c of the sugar at med speed until well blended. Add eggs, 1 at a time, mixing well after each. Blend in vanilla; pour over crust. Toss apples with combined 1/3 c sugar and the cinnamon; spoon mixture over cream cheese layer. Sprinkle with chopped pecans. Bake 1 hour and 10 minutes. Loosen cheesecake from rim of pan; cool before removing rim of pan. Refrigerate until thoroughly chilled. Drizzle with caramel sauce.  Oh My Goodness!

I recommend sharing this with others. :-)

NOTE:  I originally got this recipe from Sherry at Lamp Unto My Feet, but I don't see her blog around anymore.

 

Feel free to thank me for this recipe. ;-)  You're gonna love it!!!

By the way, if any of you are still having trouble leaving comments (as I have had of late, when they seem to vanish after I write them) you will be happy to know that Candace at Discovering Candace has given us easy, step-by-step instructions to correct this problem.  Thanks, Candace!

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This post is linked to: Making the World Cuter Mondays and Something I Whipped Up Monday and  Motivate Me Monday and Making Monday Marvelous and Made from Scratch Tuesday and Delectable Tuesday and Anything Related Tuesday and Take a Look Tuesday and Tasty Tuesday  and Tasty Tuesday and Tasty Tuesday and  Tempt My Tummy Tuesdays  and Two Maids a Baking and  Wandering Wednesday and What's Cookin' Wednesday and We Did it Wednesday and Cast Party Wednesday and Thrilling Thursday and It's a Party at Creative Princess and Lisa's Gluten-Free Blog and Favorite Things Friday and I'm Lovin' it Friday and It's a Hodgepodge Friday  and Fat Camp Friday and Fun With Food Friday