Tag Archives: Cheese

Olive Garden Gluten Free Pumpkin Cheesecake

This pumpkin cheesecake is the perfect dessert for Thanksgiving and fall festivities. This recipe tastes just like the Olive Garden Pumpkin Cheesecake – only gluten free.

Prep Time: 20 minutes
Cook & Chill Time: 5-1/2 hours
Yields 10-12 slices

Ingredients
Crust
1 ½ cup gingersnap cookie crumbs
6 Tbsp unsalted butter, melted

Filling
3 pkgs (8 oz) cream cheese, at room temperature
1 cup sugar
1 tsp cinnamon
3/4 tsp ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 1/4 cup pumpkin puree
5 large eggs
1/2 cup heavy cream

Toppings
whipped cream
gingersnap cookie crumbs
caramel drizzle

Directions
1. Grease a 9-inch spring form pan. Combine gingersnap crumbs and butter in bowl, mix well. Press mixture firmly into prepared pan and refrigerate.
2. Preheat oven to 350 degrees.
3. In large bowl, beat cream cheese, sugar and spices until smooth, light in texture. Add pumpkin puree and mix until just blended. Stir in eggs one at a time, scraping side of bowl after each addition. Stir in cream.
4. Pour batter into crust. Bake in preheated oven for 50 minutes. Let cheesecake remain in warm oven for another 45 minutes. Cover and refrigerate for at least 4 hours. Top each piece with whipped cream, cookie crumbs and caramel drizzle when serving. Enjoy!

Cheesecake will keep for 4-5 days in refrigerator and 2 weeks in the freezer. If you don’t have gluten free ginger snap cookies, simply crush regular short bread cookies into crumbs. The shortbread cookies will taste just as delicious for the crust.  

Gluten Free New York Cheesecake
This light, refreshing dessert is unlike any other – it truly is the perfect cheesecake.

Simple Gluten Free Apple Streusel
This gluten-free recipe is real simple to make and taste incredible.

Extremely Cheesy Gluten Free Potatoes

This is my favorite dish for any occasion. This dish always goes fast, and I never have leftovers to take home. Even my gluten-eating friends make this recipe for events and family dinners.

Prep Time: 10 min
Cook Time: 30-60 min
Serves 12

Ingredients
1 (32oz) pkg cubed hash-browns, thawed
2 cups Velvetta cheese
1 (15oz) can gluten free cream chicken soup
1 (16oz) sour cream
1/2 cup butter, melted
3 Tbs onions, diced
1 cup mild cheddar cheese

Toppings
2 cups corn flakes
1/4 cup butter, melted

Oven Directions
1. Preheat oven to 350°. Grease 9×13 pan with cooking spray or butter.
2. In large bow, add all ingredients except toppings, mix well.
3. In small bowl, add corn flakes and 1/4 cup melted butter, mix well.
4. Add cheesy potato mixture to prepared pan, spread evenly. Sprinkle with corn flakes toppings mix.
5. Bake for 30-60 min, or until top becomes golden brown.

Please note: cooking time depends on how defrosted the hash browns are. Defrosted hash-brown’s mix takes around 30 min, while frozen hash-brown’s mix takes around 60 min.

Crock-Pot Directions
1. Grease large crock-pot with cooking spray or butter.
2. In large bow, add all ingredients except toppings, mix well.
3. In small bowl, add corn flakes and 1/4 cup melted butter, mix well.
4. Add cheesy potato mixture to prepared crock-pot, spread evenly. Sprinkle with corn flakes toppings mix.
5. Bake on low for 3 1/2 hours. Turn on high for the last 1/2 hour and cook until top becomes golden brown.

This dish makes great left overs, but for families of four can make a half portion of this recipe. Simply use only half the amount of requested ingredients in a 8×8 pan. Then just follow the cooking directions above as directed.

Dining With Relatives and Friends
See quick tips on dining gluten free with relatives and friends.

Gluten Free JELL-O Cake
This moist, refreshing dessert is easy to make and perfect for any event.