Brownie Cheesecake

https://alldayidreamaboutfood.com/brownie-cheesecake-low-carb-and-gluten-free/

I used swerve in this recipe but in slightly smaller amounts. It was terrific dessert. I served it to guests and they said they liked it.  I weighed the flour and cocoa.

I might make the brownie part less so its more of a crust next time. Also will use straight up erythritol next time since i'm nearly out of swerve.

Pumpkin Cheesecake bars

http://allrecipes.com/recipe/231068/easy-pumpkin-cheesecake-bars/

I put in a little less white sugar (like 2/3 cup instead of 3/4), but the rest I did as written. I used an immersion blender to mix up the topping.

Jalapeno Poppers

Jalapeno Poppers - Baked

Source: recipes.sparkpeople.com

Course: Appetizers

Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min

Serves: 6

Ingredients

• 6 jalapeno peppers
• 4 slices turkey bacon
• 3 oz neufchatel cheese

Directions

1. Pre heat oven to 375.
2. Cut each jalapeno pepper in half lengthwise.
3. Remove seeds and ribs.
4. Fill each jalapeno pepper half with 1/4 of an ounce of neufchatel cheese.
5. Wrap each jalapeno pepper half with 1/3 slice of turkey bacon.
6. Place jalapeno poppers on a cookie sheet lined with foil.
7. Bake between 10 and 15 minutes or until bacon is to desired crispness.
8. Makes 6 servings of 2 poppers each.
9. Number of Servings: 6
10. Recipe submitted by SparkPeople user SLCOLMAN.

Amount Per Serving
Calories: 64.0
Fat: 5.2 g
Cholesterol: 19.1 mg
Sodium: 180.2 mg
Carbohydrate: 1.4 g
Fiber: 0.4 g
Protein: 3.0 g

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Pumpkin Cheesecake

Pumpkin Cheesecake
http://www.foodnetwork.com/recipes/paula-deen/pumpkin-cheesecake-recipe.html
http://www.celiac.com/articles/23415/1/Cheesecake-with-Gluten-free-Almond-Crust/Page1.html

I used the above recipes combined to create this recipe:

Crust:

¾ cup finely crushed almonds ( put 3/4 c raw almonds into food processor)
¾ cup almond meal (or almond flour)
2 tablespoons granulated sugar
2-3 tablespoons butter, room temperature (i used 3)

Filling:
2/3 or half can of pumpkin puree (~8oz total)
16 oz cream cheese
1/4 cup sour cream
2 eggs plus 1 egg yolk
1 cup sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp clove
2 T oat flour
1 tsp vanilla

Press crust in using bottom of pyrex measuring cup. It only went up the sides a tiny bit. I used 8 inch springform pan.

Filling ingredients should be room temperature, especially cream cheese. Follow instructions on Paula Deen recipe.

Put pan of water in lower rack. Put cheesecake on rack above it and bake 50 minutes.

Mini cheesecakes

Crust:
1 cup almond meal
2 Tablespoon melted butter
2 Tablespoon honey

Then spoon into 12 muffin cups set into muffin pan. Press into bottom with fingers.

Filling:

2 packages of Philadelphia cream cheese
2 eggs
1 tsp of vanilla
1/4 cup of honey
½ cup of sour cream
2 tbsp of soften butter

This was ok. I baked it with water bath in lower shelf at 350 for 30 minutes I think, until over 155 degrees. They could have been better. I didn't get the batter smooth enough. I should have whipped the cheese better initially. 

I also make a strawberry topping: http://allrecipes.com/recipe/supreme-strawberry-topping/ but subbed sucanat for sugar. It was great.

Mock Danish

http://www.genaw.com/lowcarb/mock_danish.html

I started a low carbohydrate eating regime. I'll be adding more low carb recipes that use the l-c label.

I like this pretty well. I make this using Trader Joes or Philadephia cream cheese since they have fewer carbs.  This is good when beat well so the cream cheese is almost completely mixed in (or completely using stick blender). Also I cook the mixture 2 minutes in a cereal bowl and then invert onto a plate. I top with lots of cinnamon and sometimes a little butter. This is best when cooled off to be only slightly warm. Also, I use one scoop of TJ stevia instead of splenda.

Net Carb: 2.5
Makes 1 serving

Pumpkin Cheesecake

http://www.foodnetwork.com/recipes/paula-deen/pumpkin-cheesecake-recipe/index.html

This was awesome. Remember to line bottom with wax paper so it is easy to slide on to a server plate.

Mom’s Cheesecake Bar Cookies

Mom’s Cheesecake  Bar Cookies

1/3 cup butter

1/3 cup brown sugar packed

1 cup flour

1/3 cup finely chopped walnuts

Cream butter with brown sugar.  Add flour and walnuts to make a crumb mixture. Reserve 1 cup for toppings and press the remainder into the bottom of an 8 inch square pan. Bake at 350 for 12-15 minutes until lightly browned.

¼ cup sugar

8 oz cream cheese

1 egg

2 T milk

1 T lemon juice

½ teaspoon vanilla

Blend sugar and cream cheese until smooth. Add egg, milk, lemon juice, and vanilla. Beat well. Spread over baked crust. Sprinkle with reserved crumb mixture. Bake 350 for 25 minutes. Cool and cut into squares.

Lime Cheesecake

http://www.epicurious.com/recipes/food/views/Key-Lime-Cheesecake-with-Tropical-Dried-Fruit-Chutney-234822

I didn't make the topping and changed the crust to be basic graham cracker:

24 squares graham cracker (12 rectangle sheets)

6 T butter

crush crackers (a food processor would make it faster) and add melted butter. Press into bottom of pan.

I made this for DH's b-day party. It was great! I cooked it for 1 hr 20 minutes with a pan of water on the shelf below it. I used a 9 inch cheesecake pan.

Rugelach (cream cheese cookies)

This is from Joan Nathan's Jewish Holiday Cookbook.

THE DOUGH:

8 ounces cream cheese, at room temperature

1/2 pound (2 sticks) unsalted butter, at room temperature

2 cups unbleached all-purpose flour

Confectioners' sugar

APRICOT FILLING:

1 cup thick apricot preserves

3/4 cup walnuts, roughly chopped

CHOCOLATE FILLING:

1 cup (about 8 ounces) shaved bittersweet chocolate, preferably imported

1/4 cup sugar

CINNAMON-SUGAR FILLING:

4 tablespoons (1/2 stick) unsalted butter, melted

1/2 cup sugar

2 teaspoons cinnamon

1. To make the dough, place the cream cheese and the butter in an electric mixer fitted with the paddle. Cream at a low speed until combined, about 2 minutes. Add the flour and mix until a very soft dough is formed, about 2 more minutes.

Cover with plastic wrap and refrigerate for at least 2 hours.

2. Preheat the oven to 350 degrees and line 2 cookie sheets with baking parchment.

3. Mix the ingredients for the apricot or chocolate filling and divide the dough into 4 balls. Roll the balls out into 4 circles about 1/8 inch thick and 9 inches in diameter. Spread the apricot or chocolate filling over the dough. If using the cinnamon-sugar filling, brush the melted butter on first, then the combined cinnamon and sugar.

4. Using a dull knife, cut each circle of dough into 16 pie-shaped pieces about 2 inches wide at the circumference. Roll up from the wide side to the center. Place the rugelach on the parchment-lined cookie sheets. Bake in the oven on the middle and lower racks, switching after 12 minutes, also switching back to front. Continue baking about 13 more minutes, or until golden brown. Remove the rugelach to racks to cool. Sprinkle the apricot and chocolate rugelach with confectioners' sugar just before serving.

-----

DH and I made 1/4 this recipe and used the apricot filling. It was yummy, but the jam oozed out during baking and turned black and gummy, which gave it a burnt flavor. Next year we'll do the chocolate filling instead.

Cheesecake

This was my first attempt at making cheesecake. At first I was going to do it in the crock pot, but I didn't have enough time so converted it to the oven. It is loosely based on this recipe: http://crockpot365.blogspot.com/2008/07/crockpot-cheesecake-recipe.html

This fits in a standard 8 inch spring form pan. It is a short cake though, about 1 inch tall.

Crust:

10 graham crackers crushed to crumbs (I used a food processor, but a rolling pin and a ziplock bag would work too)

4 T butter, melted

Filling:

16 oz cream cheese (I used neufchatel as it's 1/3 the calories and tastes the same)

2/3 cup sugar

2 eggs

1/4 cup heavy cream

1 teaspoon vanilla

1 T flour

Heat oven to 350 F.

Mix crumbs and butter until mixture is wet and butter is evenly distributed. It will still be sort of dry looking, but darker. Press into the bottom of spring form pan. Mix ingredients of filling slowly. I had to let the mixer work on it for several minutes so that it had a smooth consistency like frosting. You need a hand mixer or kitchen aid mixer. I used a hand mixer and put it on the highest setting. Pour filling into spring form pan.

Put a cookie sheet on the lower rack in the oven and fill it with several cup of water. The cheesecake is supposed to be in a water bath, but since I used a spring form pan I didn't want to risk water leaking into the cheesecake. Thus, I opted for a steam bath. On the middle rack I put the spring form pan. I baked it for 40 minutes, but that was too long. I should have checked it at 20 minutes, and then every 5 minutes from then on. It should be done when the sides are set but center is still soft. The cheesecake did not crack, but I'm not sure if that is due to the shortness of the cheesecake or the steam.

DH loved it! I, however, could only handle it in small amounts. It is sooooo rich. It would be great with a fruit topping.