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Chocolate Cream Cheesecake with Almond Crust

Chocolate Cream Cheesecake with Almond Crust

This is actually a very simple cheesecake to make. The cake itself is no-bake. The crust bakes for thirty min, but is far more delicious than a graham cracker crust.

For the Crust:

2 c. almonds, finely ground
1 c. gluten free flour
1 stick butter
1 tbsp. xanthan gum
1 tsp. salt

Combine all of the ingredients in the food processor on high speed. When the mixture has formed into dough, press it into the bottom of a nine-inch spring form pan. Bake the crust in the oven for thirty minutes at three hundred and fifty degrees. Allow the crust to cool for at least thirty minutes before adding the filling to the pan.

For the Cake:

3 oz. semisweet bakers chocolate, finely chopped
3 c. heavy cream, separated
8 oz. cream cheese, softened
2 c. sugar, separated
2 tbsp. vanilla extract
2 tsp. almond extract

In a medium sized pan, over medium heat, melt the chocolate with 1½ c. of the cream and 1 c. of the sugar. As the mixture heats, add the vanilla and the almond extract. Continue stirring the mixture until most of the chocolate bits have melted completely, and the mixture is thick. Allow the mixture to cool for thirty minutes to an hour before incorporating it with the cream cheese.

In a medium sized bowl combine the cream cheese and the remaining cup of sugar until the mixture is smooth. Slowly incorporate the chocolate mixture with the cream cheese by adding about a quarter cup at a time. When the mixture is well combined set it aside to prepare the whipped cream. 

Whip the remaining 1½ c. heavy cream, cold from the refrigerator, in a large bowl, on high speed, until it forms hard peaks. When the cream is whipped, gently fold it into the chocolate cream cheese mixture until they are well combined. Add the filling to the spring form pan on top of the crust. Cover with plastic wrap and allow to cool in the refrigerator for at least two hours before serving. Enjoy!


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Crustless Pumpkin Pie

This sophisticated version of pumpkin pie is amazingly smooth & rich. It is also Gluten-Free & free of Refined Sugar. 


29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 

Whipped cream:

1 c. heavy cream
1 tsp. vanilla extract

Honey to drizzle on top.

Making it Happen:

Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.

Allow the pie to cool for 30 minutes before slicing.

To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 

Plate pie with whipped cream & drizzle with honey. Enjoy!