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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Personal Pretzel Crust Cheesecakes

My husband LOVES cheesecake, and he complains a lot that I never make it for him. The 15th anniversary of our first date is this Thursday, so I thought I would start celebrating a little early. Personal cheesecakes are so much better than a big cheesecake, especially when only one person in the house really likes cheesecake. Not only are they the perfect portable single serving, but they can also be frozen for later consumption.

We just happened to have some friends over for dinner tonight, so I served some of these for dessert. I was thrilled to find that everybody loved them. Unfortunately, the pretzel crust brownies that I also served were not a winner. But then, you win some and you lose some.  Besides it could have been worse, they both could have been losers.

Anyway, if you like cheesecake, you should definitely give these a try. I'm quite certain you will love them.

What You Will Need:
Blender
KitchenAid Mixer wtih Whisk Attachment
Muffin Pans
Cupcake Paper Liners
Small Scoop
Medium Scoop
Cooling Racks

Ingredients:
1 1/2 cups Gluten Free Pretzels Crumbs
1/2 cup Unsalted Butter, melted
Two 8 oz. packages of Cream Cheese
3/4 cup Sugar
1/2 cup Milk
2 Large Eggs
1 cup Sour Cream
1 Tablespoon Pure Vanilla Extract
1/8 cup or 2 Tablespoons Soy Flour

Makes approximately 24 personal cheesecakes

Directions:
In blender, crush pretzels until they are finely ground.

In a small bowl, add melted butter to pretzel crumbs and mix until well combined.

Line muffin pans with cupcake paper liners.

With a small scoop, scoop pretzel crust into muffin pans.

Using your finger, press pretzel crust firmly into bottom of cupcake paper liners. Set aside.

Preheat oven to 350° F.

In KitchenAid Mixer Bowl with Whisk Attachment, mix together cream cheese and sugar until well blended.

Add milk, sour cream, eggs, flour and vanilla; and blend until creamy.

Using medium scoop, scoop into muffin tins.

Bake for 20-25 minutes. Let cool completely, then refrigerate to set.

Even though cheesecakes isn't my favorite, looking at this picture still makes me want to eat them. I served them as is, but imagine what they would taste like with some raspberry sauce drizzled on them. Mmmhmm, I sure did!

Your feedback is always welcome. I look forward to hearing from you.

"You only live once, but if you do it right, once is enough."
So do it right!

Sheryl