I hope you all had a lovely Thanksgiving! I usually spend mine in Miami, but we switched things up a bit this year and decided to spend the holiday with close friends in Stuart in a beautiful condo on the beach. This is the view I woke up to each morning. Lucky me!
And here is my yummy gluten-free Thanksgiving plate!
I’ve been told you are not supposed to try out brand new recipes for holidays, events, or whenever a large number of people will be eating your food. For fear that the recipe will come out terrible wrong, it’s recommended to stick with tried and true recipes for parties. This is probably good advice, but I decided to go against this “rule” for Thanksgiving and try out a new cheesecake recipe. (Besides, if I were to have practiced making this in advance, I would have had a whole pie to myself! Dangerous…)
My mom has a delicious recipe for pomegranate glazed cheesecake, which I’ve made a few times in my springform pan. I found this recipe a while back from buy prednisone and have been dying for a chance to make it, because I’m a sucker for anything with salted caramel. I adapted the recipe to be gluten-free.
This recipe calls for baking your cheesecake in a pie dish, which I had never done before. I was a bit nervous that I over-baked the cheesecake, but it ended up turning out just delicious and was a huge hit on Thanksgiving.
The recipe calls for a 9″ pie pan, but I used a 9.5″ pan, so my crust was slightly thinner but I thought it was still nicely balanced with the filling. The crust is made from gluten-free ginger snap cookies that have nice hints of spice to them. And I added lemon zest to the cheesecake filling, which lent a fresh flavor to the pie. The salted caramel topping is to die for and really brings this whole dish together.
If you’ve made cheesecake before, you know there are quite a few steps, and you have to allow yourself time to make this in advance to give the cheesecake enough time to cool down in the oven and the fridge. I made the pie two days before Thanksgiving, and the caramel the day before. Then before serving, you just sprinkle sea salt, slice and serve!
I found these gluten-free ginger snap cookies at the grocery store, which were nice and crunchy and perfect to make my gluten-free crust!
For the filling, you’ll need a table mixer or hand mixer to easily beat all of the ingredients together. Your eggs need to be at room temperature along with the cream cheese. (A nice trick to bring eggs quickly to room temperature is to place them in a bowl with warm water for about 10-15 minutes.)
The next part takes a little guesswork to know when the pie is done cooking. You can’t mess this up too badly but it make take some trial and error before you figure out what a “cooked” cheesecake looks like. Once you’ve finished cooking it, it sits to cool in the oven for another 45 minutes, and then cools completely in the fridge.
I made my caramel sauce and let that cool overnight as well, and then poured the cooled sauce over the cooled cheesecake and returned it to the fridge before I was ready to serve. Then sprinkle with sea salt and you’re ready to go! My first slice didn’t come out so pretty, but oh boy, mighty tasty!
Hugs, kisses & yummy dishes… xoxo