Oh My Gosh It Tastes Just Like Cheesecake Recipes
OH MY GOSH IT TASTES JUST LIKE CHEESECAKE!
Sadly, I can no longer eat any dairy products, so I found a non-dairy cheesecake recipe and adjusted it to my own liking... Now I'm so HAPPY! This cheesecake takes a little while to set up but is so easy and worth the wait! You honestly can't tell the difference between regular cheesecake and this one- IT IS RICH AND DELICIOUS!
Provided by Nicole Khairullah @JoesMama
Categories Cakes
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Put everything in a saucepan and cook over medium-low heat, stirring constantly for about 5 minutes. The mixture will be smooth; there may be a few lumps but they will melt during baking.
- Put prepared crust on a baking sheet before pouring cheesecake mixture into it. The mixture will fill the crust to the brim so this keeps any mess contained.
- Add topping(s)of your choice; you can do this before or after baking.*
- Bake for 40 minutes. Turn the oven off and let the cheesecake sit in the over for another 40 minutes.
- Chill in the refrigerator until cold.
- NOTES: *For a subtle flavor change, try different flavors of coconut yogurt.
- Optional Toppings: *Enjoy Life Foods Semi-Sweet Chocolate Chips are dairy and gluten free as are Ghirardelli Semi-Sweet Chocolate Chips. *Hershey's Chocolate Syrup is dairy free. *Oreos are dairy free in Southern California. Be imaginative but if you are dairy free due to allergies- ALWAYS CHECK YOUR LABELS!
PUMPKIN CHEESECAKE
We took the pumpkin out of the pie and baked it into a rich and creamy cheesecake; it's an especially memorable ending to a holiday meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 8h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
- Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.
- Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
- Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes without opening the oven. Turn off oven; to prevent the top from cracking, let cheesecake stay in oven 2 hours more (without opening).
- Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.
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