Gluten Free Nacho Cheesecake Recipe
Gluten Free Nacho Cheesecake Recipe
If you are planning a Halloween party this year, I have another treat we featured in Gluten Free & More Magazine – this gluten free Nacho Cheesecake recipe. This is so fun to make and even more fun to serve!
In our Trick or Treat? feature of the September/October issue of the magazine we had recipes designed to fool the eye – all the appetizers were meant to look like desserts and the desserts like appetizers. It was such a fun party to create.
Befitting of Halloween, this version of nacho cheesecake is a bit ghoulish as well. It has worms crawling through and chopped up bears scattered over the top – we used Surf Sweets allergen-free gummy worms, gummy bears, and jelly beans to take the place of the typical peppers and tomatoes one would put on “normal” nachos.
Plan ahead if you are making this recipe – it needs to chill for at least 2 hours in the fridge, but I think it is at its best when it spends a good day in the fridge before serving.
This recipe is one that fools the eye but pleases the palate!
Gluten Free Nacho Cheesecake Recipe
Ingredients
- Gluten-free nonstick cooking spray
- 3 8-ounce packages cream cheese at room temperature
- 1 cup plus 3 tablespoons sugar divided
- 3 tablespoons fresh lemon juice
- 2 teaspoons pure vanilla extract
- 4 large eggs
- Yellow and red food coloring
- ¾ cup plus ⅓ cup sour cream divided
- Cinnamon sugar chips recipe follows
- Mini chocolate chips
- Red and yellow Surf Sweets gluten-free gummy candies or jelly beans chopped
- Surf Sweets gummy worms
Instructions
- Preheat the oven to 350 degrees. Spray a 9x12-inch baking dish with cooking spray.
- Place the cream cheese in the bowl of an electric mixer and beat until smooth. Add 1 cup sugar, lemon juice, and vanilla. Beat well. Add the eggs, one at a time, beating well after each addition. Tint the mixture orange with a few drops of yellow and red food coloring. Bake for 25 minutes or until almost set.
- Mix ¾ cup sour cream with 3 tablespoons sugar. Spread on top of the cheesecake, leaving a border of about ½ inch. Bake for another 5 minutes. Let cool, then refrigerate for at least 2 hours or up to 48 hours.
- Tint ⅓ cup sour cream orange with red and yellow food coloring. Place in a small plastic food storage bag and snip off the tip.
- Decorate the cheesecake by inserting cinnamon chips into the top. Squeeze the orange-tinted sour cream over the top so that it looks like cheese. Sprinkle with some mini chocolate chips and chopped gummies or jelly beans. Garnish with gummy worms.
Nutrition
Cinnamon Sugar Chips
Ingredients
- ½ cup sugar
- 2 teaspoons ground cinnamon
- 6 corn tortillas cut into 6 wedges each
- ½ cup melted butter or dairy-free butter substitute
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- Combine the sugar and cinnamon in a small bowl and mix well.
- Brush both sides of the tortilla wedges liberally with melted butter. Place on the baking sheet and sprinkle with the cinnamon sugar. Bake for 15 minutes or until browned and crisp. Can be made ahead and stored in an airtight container at room temperature.
Nutrition
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