Cheesecake and pumpkin lovers rejoice! This simple Pumpkin Cheesecake With Gingersnap Crust will become your new favorite way to enjoy both.

Note: This post contains Amazon affiliate links.

This Pumpkin Cheesecake With Gingersnap Crust recipe is so simple that even I couldn’t mess it up! Listen, I love cheesecake, but I get intimidated with all the water bath instructions, so I just skipped that part with this recipe and it turned out amazing. No cracks on the top of the cheesecake. Your mileage may vary, but keep in mind that you can always add a dollop of freshly whipped cream to cover any imperfections. I’d add the dollop anyway; because freshly whipped cream.

Here’s how this cheesecake came together. I wanted to make it gluten-free, so I opted for Midel’s Gluten-Free Gingersnaps for the crust. Just crush them up, stir in butter, press into pan, bake for 8 minutes and you have your crust. See: easy!

I used my Vitamix to crush the cookies because it makes a better crumb than trying to do it with a rolling pin and ziplock bag. If you have a high-speed blender or food processor, I highly recommend using it for this.

I used an 8-inch pan, but I’d recommend a 9-inch if you don’t want the batter to come right to the top of the pan. Next time, I’ll grab the right pan. Also, a spring-form pan is recommended, but if you’re  not concerned with taking it out of the pan for aesthetic purposes, feel free to use a cake pan.

You may also enjoy this Pumpkin Digital Recipe Card Bundle. Beautiful and colorful pumpkin recipes are available as digital downloads, sized in 4 x 6, for easy printing on your end. Five recipes are included in this downloadable PDF bundle. Each recipe is contained on one page. Learn more here.

I used a minimal amount of organic coconut sugar and subbed in some maple syrup for sweetness, too. I used full-fat organic cream cheese because I think it tastes better. I also used organic pumpkin puree and as well as organic eggs. If I’m going to enjoy a dessert, I want it to at least have the tone of health associated with it!

Full instructions are below in the details. This is a winner; give it a try!

If you like these recipes, consider joining the Zesty Recipes Facebook Group. We’d love to have you!

You may also enjoy this Pumpkin Digital Recipe Card Bundle. Beautiful and colorful pumpkin recipes are available as digital downloads, sized in 4 x 6, for easy printing on your end. Five recipes are included in this downloadable PDF bundle. Each recipe is contained on one page. Learn more here.

Pumpkin Cheesecake With Gingersnap Crust

 

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Pumpkin Cheesecake With Gingersnap Crust

Author: Zesty Olive

Ingredients

• For the Crust
• 1½ cups crushed gingersnaps (I used Midel Gluten-Free Gingersnaps)
• ¼ cup melted butter
• For the Cheesecake
• 2 8 oz. packages cream cheese, softened
• ½ cup organic coconut sugar
• ⅓ cup maple syrup
• 3 tbsp gluten-free flour (or all-purpose flour if not making this gluten-free)
• 1 15 oz. can pumpkin puree (not pumpkin pie filling)
• 3 eggs
• 1 tsp vanilla extract
• 2 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• ½ tsp cloves

Instructions

1. Preheat oven to 350.
   
   
2. In a mixing bowl, stir together crushed gingersnaps and melted butter. Press mixture into the bottom of a springform pan. Bake for 8 minutes. Remove from oven and set aside.
   
   
3. In the bowl of stand mixer (or with an electric mixer) beat together cream cheese, sugar, and flour until creamy.
   
   
4. Add in maple syrup and mix until incorporated.
   
   
5. Add pumpkin, eggs, vanilla extract and spices to mixture and beat until smooth.
   
   
6. Carefully pour pumpkin mixture over the top of the crust and smooth out the top with the back of a spoon.
   
   
7. Bake for 35-40 minutes or until center is set and knife inserted in the center comes out clean. If the top starts to brown and the center isn't set, cover with aluminum foil to prevent further browning.
   
   
8. Remove to wire rack to cool for at least 1 hour before removing from spring-form pan and placing in the refrigerator for 2 hours or until completely cooled.

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This gluten-free Gingerbread Loaf With Maple Glaze is full of rich molasses and ginger and topped with a maple glaze for a touch of sweetness.

Note: This post contains Amazon affiliate links.

If you’re looking for a delicious gluten-free gingerbread loaf without a ton of sugar obscuring the important flavors, then look no further. This is a moist, richly flavored gingerbread that gets its sweetness from a scant bit of coconut sugar in the loaf itself, but mostly from the maple-based glaze on the top.

I used a stand mixer to whip up the batter which uses a healthy amount of molasses. Right before I added the batter to the loaf pan, I stirred in a handful of crystallized ginger bits which add delightful little ginger bursts when you bite into one after the loaf has baked. I love my stoneware load pan – it bakes evenly and cleans up easily.

I opted for a maple glaze in place of my beloved cream cheese frosting because I didn’t want an overly sweet gingerbread. The glaze adds just the right amount of sweetness, in my opinion. However, you could easily double the glaze portion and glaze it twice if you’d like a little more “frosting” as opposed to glaze. The glaze is thick as is, so it should be easy to double that section of the recipe if you desire more glaze. Garnish with a pretty sprinkle of crystallized ginger bits on the top.

Make sure you let the loaf cool completely before glazing, that way the glaze will set rather than drip completely off. I store mine in the refrigerator so it truly sets.

This gingerbread loaf is amazing if eaten while warm. Even though I store mine in the fridge, I’ll just cut a slice and microwave it for 20 seconds or so until it’s warm. Delicious!

I used my favorite Bob’s Red Mill 1-to-1 Gluten-Free Flour for this recipe, but feel free to use regular all-purpose flour if you don’t need the gluten-free option.

Enjoy!

Gingerbread Loaf With Maple Glaze (Gluten-Free)

 

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Prep time

10 mins

Cook time

55 mins

Total time

1 hour 5 mins

 

Gingerbread Loaf With Maple Glaze (Gluten-Free)

Author: Zesty Olive

Ingredients

• For the Gingerbread Loaf
• 2 cups gluten-free flour (Bob’s Red Mill 1-to-1 Gluten-Free Flour)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1½ teaspoons ground ginger
• ¾ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ¼ teaspoon of ground cloves
• ¼ teaspoon of salt
• ¼ cup organic coconut sugar
• ½ cup unsalted butter, softened
• ½ cup molasses
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup buttermilk
• ¼ cup crystallized ginger bits
• For the Maple Glaze
• 1 cup powdered sugar
• ¼ cup maple syrup
• ½ teaspoon pure vanilla extract
• ¼ teaspoon ground allspice
• Garnish: crystallized ginger bits

Instructions

1. Preheat oven to 350 degrees.
   
   
2. Line a 9 X 5 loaf pan with parchment paper and grease well. Set aside.
   
   
3. In a large bowl, stir together the gluten-free flour, baking soda, baking powder, ground ginger, nutmeg, cinnamon, cloves and salt. Set aside.
   
   
4. In the bowl of a stand mixer, cream together the butter and sugar until well blended.
   
   
5. Add in the molasses and vanilla. Mix well.
   
   
6. Add the eggs, one at a time, until well mixed.
   
   
7. Add half of the flour mixture and half of the buttermilk to the sugar mixture and blend well; add the remaining flour and buttermilk and blend well.
   
   
8. Stir in the crystallized ginger bits.
   
   
9. Pour and/or spoon the batter into prepared loaf pan and bake at 350 degrees for 55 minutes.
   
   
10. Remove from oven and cool in the pan for 10 minutes.
    
    
11. Remove from the pan and cool completely before glazing.
    
    
    
    
12. Glaze instructions:
13. Sift powdered sugar in to a large mixing bowl.
    
    
14. Whisk in maple syrup, vanilla extract and cinnamon.
    
    
15. Glaze will be thick. If you need to thin it out, add dollop of maple syrup and whisk.
    
    
16. Spoon/pour glaze slowly over top of cooled gingerbread loaf. Allow to drip down sides.
    
    
17. Garnish top of loaf with crystallized ginger bits.
    
    
18. Glaze can be set quickly by refrigerating glazed gingerbread loaf.
    
    
19. *Glaze recipe easily doubled if you desire more glaze.

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