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Some desserts are so good that I never have leftovers, like this chocolate chip cheesecake. The best thing about this recipe is that it is gluten free, so that even those who are celiac or have a wheat sensitivity can enjoy it without any problem. My hubby is sensitive to gluten so I make sure that I always have desserts he loves for Thanksgiving and the holidays.

This easy cheesecake is delicious on its own but during the holiday season I like to give it a special touch. I add different ingredients like chocolate chips or dulce de leche to my mom’s recipe. You can also dip strawberries in chocolate and decorate your dessert platter or use as an edible garnish.

This crustless cheesecake must be baked so I recommend using a springform pan. That way it’s super easy to serve.

I hope you like it as much as my family!

Recipe: Gluten Free Chocolate Chip Cheesecake

Ingredients

• 1 cup of cream
•  4 eggs
• 1 cup of sugar
• 4 packages of cream cheese
• 1/4 teaspoon vanilla extract
• 1/2 cup chocolate chips
• Optional: dulce de leche, Nutella, chocolate syrup

Instructions

1. Preheat oven to 320 F.
2. Unwrap and soften the cream cheese. You may put it in the microwave for 20 seconds if it is not at room temperature.
3. Separate the egg whites from the yolks.
4. Beat the egg whites until they look like snow. Add a third of the cup of sugar. Save for later.
5. Beat the cream and add a third of the cup of sugar. Save for later.
6. Mix what is left of the sugar with the yolks. Use a fork to mix well.
7. In a large bowl, beat the cream cheese with the vanilla extract. When it’s creamy, add the yolks with sugar.
8. Now add the whipped cream to the cream cheese mixture.
9. Fold in the egg whites 
10. Stir in the chocolate chips.
11. Empty into a springform pan. Tip: use butter or vegetable spray first so the cheesecake won’t stick to the pan.
12. Even out with a spatula.
13. Bake until golden brown, about 40 minutes. Depending on the oven, you might need 5 more minutes.
14. Remove from the oven and let cool 20 minutes.
15. Cover with plastic wrap or aluminum foil and refrigerate for at least 2 hours.
16. Remove from the springform pan and serve.

You can decorate this delicious cheesecake with strawberries, chocolate chips or leave as is. I hope you enjoy it!

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Gluten free chocolate chip cheesecake

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Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 1 cup of cream
•  4 eggs
• 1 cup of sugar
• 4 packages of cream cheese
• 1/4 teaspoon vanilla extract
• 1/2 cup chocolate chips
• Optional: dulce de leche, Nutella, chocolate syrup

Instructions

1. Preheat oven to 320 F.
2. Unwrap and soften the cream cheese. You may put it in the microwave for 20 seconds if it is not at room temperature.
3. Separate the egg whites from the yolks.
4. Beat the egg whites until they look like snow. Add a third of the cup of sugar. Save for later.
5. Beat the cream and add a third of the cup of sugar. Save for later.
6. Mix what is left of the sugar with the yolks. Use a fork to mix well.
7. In a large bowl, beat the cream cheese with the vanilla extract. When it's creamy, add the yolks with sugar.
8. Now add the whipped cream to the cream cheese mixture.
9. Fold in the egg whites. 
10. Stir in the chocolate chips.
11. Empty into a springform pan. Tip: use butter or vegetable spray first so the cheesecake won't stick to the pan.
12. Even out with a spatula.
13. Bake until golden brown, about 40 minutes. Depending on the oven, you might need 5 more minutes.
14. Remove from the oven and let cool 20 minutes.
15. Cover with plastic wrap or aluminum foil and refrigerate for at least 2 hours.
16. Remove from the springform pan and serve.
    

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Wonderful Friendsgiving and Thanksgiving recipe and craft ideas

I joined a bunch of blogger friends for a Friendsgiving Virtual Potluck! Be sure to check the recipes below out for wonderful Friendsgiving and Thanksgiving recipe and craft ideas!

Appetizers
Baked Brie with Honey & Walnuts from Kelley of Mountain Mama Cooks
Bacon Ranch Cheese Ball Bites from Nicole of I am a Honey Bee
Reindeer Bacon Cheddar Cheese Ball from Julie of Julie Blanner

Salads
Sauteed Kale and Brussels Sprout Salad with Cranberries and Walnuts from Shashi of Savory Spin
Creamy Brussels Sprouts Salad from Faith of An Edible Mosaic

Main Dishes
Savory Vegetable Crisp from Bree of Baked Bree
Rosemary Lamb Steaks from Danyelle of The Cubicle Chick
Turkey Pot Pie from Kelly of Eat Picks

Side Dishes
Fried Brussels Sprouts from Erin of The Almond Eater
Cheesy Horseradish Mashed Potato Casserole from Renee of Kudos Kitchen by Renee
Cranberry Cream Cheese Dip from April of April Golightly
Sauteed Garlic-Butter Mushrooms from Linda of Simply Healthyish Recipes
Easy Cheesy Hash Brown Casserole Recipe from Mel of Adventures of Mel
Cornbread Stuffing with Chorizo from Isabel of Isabel Eats
Bacon Brussels Sprouts from Kara of Kara J. Miller
Crockpot Sweet Potato Casserole from Jennifer of Show Me the Yummy
Amazing Gluten Free Thanksgiving Stuffing from Sommer of A Spicy Perspective
Pumpkin Caramelized Onion Gratin from Denise of Chez Us
Crockpot Mac & Cheese from Leanette Fernandez of Funtastic Life
Cheesy Brussels Sprouts au Gratin from Rachel Gurk of Rachel Cooks

Drinks
Spiced Pumpkin Margarita from Sharon of Cupcakes and Cutlery

Breads
Sourdough Pull Apart Rolls from Erica of Buttered Side Up
How to Make Homemade Butterhorn Rolls from Mel of Flour on My Fingers
Sweet Dinner Rolls from Jocelyn of Grandbaby Cakes
Parker House Rolls from Irvin of Eat the Love

Desserts
Sugar Pie from Julie of The Little Kitchen
Oatmeal Apple Crisp from Julie of Peanut Butter Fingers
Pumpkin Pie Milkshake from Eden of Sugar and Charm
Strudel Pastry from Justine of The Typical Mom
Tahini Hawaij Pumpkin Pie from Amy of What Jew Wanna Eat
turkey-themed something (will update) from Meaghan of The Decorated Cookie
Mini Apple Pie Bites from Lynsey of MoscatoMom
Kabocha squash pie from Hilah of hilahcooking
Pecan Pie Cupcakes from Courtney of Pizzazzerie
Coconut Cream Pie from Schnelle of Brooklyn Active Mama
Chocolate chip cheesecake from Jeannette of Hispana Global
Chocolate Pecan Pie from Kate of I Heart Eating
Mini Pumpkin Cheesecakes from Chelsea of Someday I’ll Learn
Cinnamon Apple Crisp from Erica of The Crumby Kitchen
Turkey Donut Race Cars For Thanksgiving Treats from Theresa of Chewable Structures

Crafts and Centerpieces
Cinnamon Stick Holiday Candle Place Setting from Alli of Made with HAPPY
Metallic Pumpkin Luminaries from Amy of As The Bunny Hops
Easy centerpiece that will stun + party favor from Noelle of Oh Happy Play

Please share!