Festive Cheesecake Bars with Graham Cookie Crust

I know it has been an extremely long time since I have posted anything. I'm sorry. It's been a crazy month in the Darroch house. Thankfully, things are settling down, and just in time. 

I'm so excited and in a bit of disbelief, because it has been a year since I started this little blog. That's right, one whole year. Woot Woot! Happy Birthday to I Can't Believe It's Gluten Free. 

It's been a great journey so far. I have learned so much, had a ton of fun, and look forward to much more.  

So what are we waiting for? Let's get to making some Festive Cheesecake Bars with Graham Cookie Crust.

Ingredients:
Crust
1 cup Unsalted Butter, room temperature
3/4 cup Brown Sugar, firmly packed
3/4 cup Honey
1 1/2 Tablespoons Molasses
2 Large Eggs, room temperature
2 teaspoons Pure Vanilla Extract
1 cup Soy Flour
3/4 cup Potato Starch
3/4 cup Tapioca Starch/Flour
1/4 cup Corn Starch
1 1/2 teaspoon Xanthum Gum
1 teaspoon Baking Soda
1/2 teaspoon Salt
Filling
24 ounces Cream Cheese, softened
1 1/2 cups Sugar
3 Large Eggs
3 Tablespoons Sour Cream
1 1/2 teaspoons Pure Vanilla Extract
2 Tablespoons Soy Flour
1 Tablespoon Tapioca Starch/Flour
Gel Food Coloring (4-6 colors)

Directions:
Preheat oven to 325° F.

In stand mixer with whisk attachment, cream together butter, sugar, honey, molasses, eggs and vanilla.

In a medium bowl, whisk together the soy flour, potato starch, tapioca starch, corn starch, xanthum gum, baking soda and salt.

With the mixer on low, slowly add the dry ingredients to the wet ingredients. Mix until well combined. You may need to scrape down the sides of the bowl with a spatula.

Spread half of the batter in the bottom of a greased 13 x 9 pan. 

Bake for 8 minutes, then let cool.

In stand mixer with whisk attachment, beat together the cream cheese and sugar until smooth. Then add the eggs, sour cream, vanilla, soy flour and tapioca flour. Mix until well combined and smooth.

Spread half of filling on graham cookie crust.

Split the other half of the filling evenly between 4-6 bowls. Color each portion with a different color of gel color.

Spread the colored filling in a random pattern over the uncolored filling. Smaller sections are better than bigger ones to allow for a more intricate swirl pattern.

Using a butter knife, create a swirl pattern in the colored filling. Be careful not to go to deep with the knife while swirling.

Bake for 40-45 minutes or until toothpick inserted in center comes out clean.

Let cool for 2 hours, then cover and refrigerate for at least 4 hours.

Using a clean, sharp knife, cut into 1 1/2 inch squares. Clean the knife with hot water after every cut. 

Store in the refrigerator in an airtight container.

So fun and festive, and a great dessert for celebrating!

"Life should not only be lived. It should be celebrated!"
What will you celebrate with your Festive Cheesecake Bars?

Sheryl

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