Need Help Quick!

[Jenny (AZ via TX)]

I'm making cheesecake cookies for Thanksgiving and I need to make a substitution in the crust. Here is the crust:

1/3 cup butter, at room temperature

1/3 cup firmly packed brown sugar

1 cup flour

[Lisa]

Alice Bast and the NFCA Team

GREAT PUMPKIN PIE CAKE

from Nancy Baker, National Foundation for Celiac Awareness, G.R.E.A.T.

1 box yellow or white cake mix (minus 1 cup)

1 stick butter, melted

1 egg, beaten

Set aside one cup of cake mix. Mix together cake mix (minus 1 cup), butter and egg. Press into 9"x13" greased pan.

1 large can pumpkin

3 eggs, beaten

1/2 cup brown sugar

1/2 cup white sugar

2/3 cup evaporated milk

1 1/2 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon nutmeg

1/2 teaspoon ginger

In large pan combine pumpkin, 3 eggs, brown sugar, white sugar, milk, cinnamon, cloves, nutmeg and ginger. Spread over cake mixture.

1 cup cake mix

1/2 cup sugar

1/2 cup chopped nuts

1/2 stick butter

Mix and sprinkle over top of mix. Bake at 350 degrees for 45 to 60 minutes.

TIPS:

Do not over-mix gluten-free cake mix . (Gluten-free mixes will "gum" up)

Make sure that greased pan utilizes an oil or spray that does not contain gluten nor flour (Baker's Joy contains flour).

Do not use the fan on your oven to bake.

If the top of the cake bakes more quickly and browns, place a foil sheet over the top until the rest is completely baked.

Testing of a gluten-free cake is the same as with a "regular" cake. Insert a toothpick into the center and remove. If the toothpick is clean, the cake is baked.

NOTE: Did you know that many "shortcut" recipes call for a cake mix? Many gluten-free brands can be substituted one for mainstream brands. Four that work well are:

Pamela's Classic Vanilla Cake Mix

Arrowhead Mills Vanilla Cake Mix

Gluten-free Pantry Old Fashioned Cake Mix

Cherrybrook Kitchen Yellow Cake Mix

___________

the top section of the recipe might work.

[Jestgar]

If Pamela's ends up being your only option, make sure you use unsalted butter. I think the crust might be a little more "biscuit-like", which could be really good..

[jerseyangel]

Yeah--Jestgar is right about the texture. I think you'd be fine with the sub, it would be somewhat puffier but when the filling is baked on top of it it would still be good.

When something calls for a cup or less of flour, I normally sub a cup of either white or brown rice flour. To lighten that even more, take out a tablespoon or two of the flour from the measuring cup and replace it with potato starch.

Either way, I think you're in good shape

MG--I got that recipe the other day. It looks a lot like a dessert I used to make with a regular wheat-based cake mix--and it was so good. I saved this one and plan to make it sometime soon.

[missy'smom]

You can use just finely ground/chopped nuts and sugar(if you like).

oops. I just saw the "cookies" part. I thought you meant regular cheesecake.

[Jenny (AZ via TX)]

jerseyangel, I have rice flour, so I'll sub that. Thanks so much! I'm trying to get the baking part done today since I only have one oven.

Momma Goose - recipe sounds yummy!

Jestgar, thanks for letting me know it may be bisquit like. I love bisquits, but don't really want that texture for the cheesecake.

Missy's Mom - If I use finely ground nuts and sugar, do I need some butter too?

Sorry about the questions, but this subbing stuff is hard for me. Just when I think I have something down I find out I don't know what the heck I'm doing.

[Jenny (AZ via TX)]

One more question. If I do rice flour with potato starch do I need xanthun gum?

[jerseyangel]

One more question. If I do rice flour with potato starch do I need xanthun gum?

Yeah--I'd do about 1/2 teaspoon to keep it from being too crumbly.

[Jenny (AZ via TX)]

Perfect. Thanks. Happy Thanksgiving everyone.

[missy'smom]

Missy's Mom - If I use finely ground nuts and sugar, do I need some butter too?

I was thinking along the lines of making a crust for a cheesecake, whether reg. size or small ones in a muffin tin(with foil liners). I have used just nuts. They stick to the cheesecake by themself. The nuts don't need the butter, they have their own oils that help them toast up and not stick to the pan. It's up to you if you want the extra flavor and oiliness of the butter, it might help the sugar stick to the nuts. You should still oil your pan. Mini ones made in foil liners don't need the oil. In most crust recipes the butter helps the graham cracker crumbs or flour stick together. I've never used brown sugar in a crust and wonder about it browning too much. I always use granulated and only a little. I'm not quite sure what kind of recipe your using so sorry if my advice is off track.

Good luck and Happy Thanksgiving!

[Jenny (AZ via TX)]

I like the nuts and sugar idea. I may have to try that next. It's called cheesecake cookies because you put the crust on the bottom and then sprinkle the mixture on top of the cheesecake. I made it tonight and it turned out great. Basically just like my gluten version. The brown sugar is great and doesn't brown too much.

[missy'smom]

I learned something new! I have't come across a recipe like that and I've been a cheesecake lover for years. Sounds good!

[purple]

I learned something new! I have't come across a recipe like that and I've been a cheesecake lover for years. Sounds good!

ditto...sounds yummy...can you post it Jenny?? Would be yummy for Christmas or New Years!