Gluten Free-Fructose Free Pumpkin Cheesecake

Oh, how I love pumpkin pie. And cheesecake is heavenly. What is created when the two are combined? Pumpkin Cheesecake!

I made these when I was having a sweets craving. They hit the spot! They taste like a creamy pumpkin pie rather than a cheesecake. So if you want more of a cheesecake flavor up the amount of cream cheese (which I'll do next time). Because I was testing out a recipe I made a small batch (1/3 of a normal recipe) and I put the batter into cupcake pans.

I made cookies the other night that had an interesting texture (I think from the flour) so I didn't add the flour that the recipe called for. So the cheesecake cups sank a little in the middle, but not as much as I was expecting them too. If I made an entire cheesecake I bet the sinking in the middle would be more noticeable. Even with the (minimal) sinking in the middle they were amazing! The recipe called for a cinnamon graham cracker crust... which I didn't make. If you want the real recipe go here.


Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 to 1 3/4 cups dextrose (depending on how sweet you want it. I used 1 1/2 cups)
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons sorghum flour (I omitted the flour)
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F.

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, dextrose, the spices, and vanilla. Beat together until well combined.

Pour into pie pan or cupcake pans. Spread out evenly and place in oven for 1 hour (I cooked the pumpkin cups for about 40min). Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate.

Top with homemade whipped cream (made with dextrose, of course!) and you have yourself one delicious dessert that even the fructose-eaters in your life will love!

Fructose Free Barley Brownies

Fructose free brownies that taste great!!!!! I am SO happy to find gooey-chocolatey brownies and LOVE them! I adapted the recipe from Bob's Red Mill Barley Brownies. Don't let the word "barley" scare you. It intimated me until I tasted the batter and I could hardly tell a difference! I'm waiting for the fiance to come home from work to try them to see if he'll be able to taste any difference. I doubt it :) I also added a handful of extra dark chocolate chips to the batter (I love chocolate). The brownies are more of a darker chocolate because they aren't super sweet, I'm fine with that, but you can add more dextrose to make them more "milk chocolate". I'll take a picture next time I make them.

Barley Brownies:

3/4 tsp Sea Salt
1/2 tsp Baking Powder
3/4 cup Barley Flour
2 Eggs
1 tsp Vanilla Extract
1/2 cup Canola
1 cup Dextrose Powder
6 Tb Cocoa Powder

Directions:
Preheat oven to 325°F. Lightly oil an 8" x 8" x 2"glass baking pan and set aside.

In a medium bowl, mix together eggs, vanilla, oil, dextrose, and cocoa powder.

In another bowl blend together the barley flour, baking powder and salt. Gradually add flour mixture to carob mixture; stir well.

Pour batter into prepared pan and bake for 25-35 minutes (do not overbake). Makes 16 brownies.

I added Chocolate Cream Cheese Frosting :D

Ingredients:

8 oz Cream Cheese, room temperature
1/8 cup Butter, room temperature
2 cups Dextrose (you can increase this amount if you don't want really dark frosting, the more dextrose the sweeter)
1/2 cup Cocoa Powder

Directions:
Mix cream cheese and butter until smooth and creamy.

Mix in powdered sugar, one cup at a time.

Mix in cocoa powder.