Cakes

Pumpkin Cheesecake With Gingersnap Crust

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

Pumpkin Cheesecake With Gingersnap Crust

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.

Pumpkin Cheesecake With Gingersnap Crust

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.

Pumpkin Cheesecake With Gingersnap Crust

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!

Pumpkin Cheesecake With Gingersnap Crust

Pumpkin Cheesecake With Gingersnap Crust
 
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Pumpkin Cheesecake With Gingersnap Crust
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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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Gingerbread Loaf With Maple Glaze (Gluten-Free)

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

Gluten-free Gingerbread Loaf

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.

Gluten-free Gingerbread Loaf

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.

Gluten-free Gingerbread Loaf

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.

Gluten-free Gingerbread Loaf

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!

Gluten-Free Gingerbread Loaf

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.

Gluten-free Gingerbread Loaf

Enjoy!

Gingerbread Loaf With Maple Glaze (Gluten-Free)
 
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Gingerbread Loaf With Maple Glaze (Gluten-Free)
Author:
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 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 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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Italian Almond Pear Cake (Gluten-Free)

Rich almond flavor enhances the fruit in this classic Italian Almond Pear Cake made with gluten-free flour.

Almond Pear Cake Gluten-FreeNote: This post contains affiliate links. 

I knew I wanted to make this cake when I saw it on Seasons And Suppers site, but she sealed the deal when she described it as “more pear than cake.” She was right. I tweaked her recipe just a bit to make it gluten-free, and added in a few subtle spices. This cake is amazingly, crazy delicious. I could not stop eating it! So you should make it immediately if you’re into almonds and pears. 😉

Almond Pear Cake Gluten-Free

Notes: I used Bob’s Red Mill Gluten-Free 1-to-1 Flour.  I also ground my almonds (in small batches) in my Vitamix – worked beautifully. You’ll need three pears, any variety. Peal them, core them, and cut them length-wise. Once the pears are nestled on top of the batter, which will be thick, bake for 25 minutes. The cake will gently rise around the pears.

Gluten-free Almond Pear CakeRemove from the oven and top generously with sliced almonds. Put the cake back in the oven for another 7-10 minutes to toast the almonds a bit and to ensure that the cake is done. Check the cake during the last few minutes by inserting a knife into the center. When it comes out clean, it’s done.

Gluten-free Almond Pear Cake

Remove from the oven and let the cake cool a bit before removing it from the Springform pan. Lightly dust the top with sifted confectioner’s sugar. Make sure you sift the sugar, otherwise you’ll end up with little clumps of sugar rather than a lovely dusting.

Gluten-free Almond Pear Cake

When you’re ready, cut yourself a slice and be prepared to be amazed with how delicious it is!

Gluten-free Almond Pear Cake

Perfezione! Delizioso!

Gluten-free Almond Pear CakeNote: This post contains affiliate links. 

Italian Almond Pear Cake (Gluten-Free)
 
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Italian Almond Pear Cake (Gluten-Free)
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Serves: 8-10
Ingredients
  • ½ cup plus 1 Tbsp. unsalted organic butter, at room temperature
  • ½ cup plus 1 Tbsp. organic sugar
  • 2 large organic eggs
  • ⅓ cup plus 1 Tbsp. gluten-free flour (I used Bob’s Red Mill Gluten-Free 1-to-1 Flour)
  • 3½ oz (about ¾ cup) ground almonds
  • ½ tsp. baking powder
  • ½ tsp. vanilla extract
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground ginger
  • 3 small to medium ripe organic pears, peeled, cored and halved
  • 1.7 oz sliced almonds (for top of cake)
  • Confectioner’s sugar (sifted), for garnish
Instructions
  1. Pre-heat oven to 375° F.

  2. Grease an 8-inch springform pan and line the bottom with a round of parchment paper. Set aside.

  3. In the bowl of a stand mixer, beat the butter and sugar together until pale and fluffy.
  4. Add eggs, one at a time, beating well after each addition. Fold in the gluten-free flour, ground almonds, baking powder, cinnamon and ginger. Batter will be thick.

  5. Spoon the batter into the Springform pan and smooth out the top of the batter with the back of a spoon or knife.

  6. Peel, core, and slice pears lengthwise.

  7. Arrange the pear halves on top of the cake and bake in pre-heated 375° F. oven for 25 minutes. The cake will gently rise above the pears.

  8. Remove from oven and top generously with sliced almonds.

  9. Put the cake back in oven for another 7-10 minutes to toast the almonds a bit and to ensure that the cake is done. Check the cake during the last few minutes by inserting a knife into the center. When it comes out clean, it's done.

  10. Remove from oven and let the cake cool a bit before removing it from the Springform pan.

  11. Lightly dust the top with sifted confectioner's sugar and serve.

Italian Pear Almond Cake Gluten-Free

 

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Flourless Chocolate Cake With Ganache Glaze

Flourless Chocolate Cake With Ganache Glaze

You can whip up this flourless chocolate cake with ganache glaze in one bowl ~ no need for a mixer! This cake is dense and rich – perfect for chocolate lovers. Bonus: it’s easy!

Flourless Chocolate Cake With Ganache Glaze

Here’s what I used to put it together: bittersweet chocolate chips, organic butter, organic eggs, vanilla extract, organic sugar, sea salt, unsweetened cocoa powder, organic ground cinnamon, decaf instant coffee, organic cream (for the ganache).

Flourless Chocolate Cake

Mixing it is quick. Melt butter and chocolate chips first, then add in sugar, vanilla, salt, cinnamon, coffee powder and stir. Finally, add in eggs and cocoa powder and stir to combine. Pour it in a buttered cake pan and bake. Done! Well, almost…

Flourless Chocolate Cake

Once it comes out of the oven, invert it and let it cool completely before adding the ganache to the top. Once ganache is added, it needs to go in the refrigerator for about 4-6 hours, overnight if possible. This cake is actually better the next day because the ganache has had a chance to settle.

Flourless Chocolate Cake With Ganache Glaze

I like to glaze just the top of the cake. It is totally rich, so glazing the sides isn’t really necessary. Plus, it’s just a little less messy this way.

Flourless Chocolate Cake With Ganache Glaze

You can see how thick the ganache is here:

Flourless Chocolate Cake With Ganache Glaze

Another way to consume this amazing cake is to slice a small piece and warm it in the microwave just until the ganache starts to melt. I do this in about 20 second increments, checking to see if it’s warm enough. Don’t leave it in too long! Then I add a scoop or two of vanilla ice cream to the bowl. Heaven!

Flourless Chocolate Cake With Ganache

Decadent ~ any way you choose to consume it!

Flourless Chocolate Cake With Ganache Glaze

Flourless Chocolate Cake With Ganache Glaze
 
Prep time
Cook time
Total time
 
Flourless Chocolate Cake With Ganache Glaze
Author:
Ingredients
  • CAKE
  • 1 cup semisweet chocolate chips
  • ½ cup (8 tablespoons) unsalted organic butter
  • ¾ cup organic sugar
  • 1 tsp. vanilla extract
  • ¼ tsp. salt
  • ¼ tsp. ground cinnamon
  • 2 tsp. espresso powder or instant coffee
  • 3 large organic eggs
  • GANACHE GLAZE
  • 1 cup semisweet chocolate chips
  • ½ cup heavy cream
  • ½ cup unsweetened cocoa powder
Instructions
  1. CAKE
  2. Preheat oven to 375. Grease an 8" round cake pan with butter. Line bottom of cake pan with parchment paper cut to fit. Butter top of parchment paper. Set aside.

  3. Add butter and chocolate ships to a medium-sized, microwave-safe mixing bowl. Microwave until butter and chips are soft. Stir until chips melt completely.

  4. Stir in sugar, salt, vanilla extract, ground cinnamon and espresso/coffee powder.

  5. Add in eggs, beat until smooth.

  6. Add cocoa powder and mix to combine.

  7. Pour batter into cake pan.

  8. Bake for 25 minutes. Sides will begin to pull away from pan and top will have a crust like texture. Do not overbake.

  9. Remove from oven and let cool for 5 minutes before inverting to remove.

  10. Cool on cooling rack. Cake should be completely cool before glazing.

  11. GANACHE GLAZE
  12. Heat cream on stove over medium heat until just simmering. Immediately remove from heat and add in chocolate chips.

  13. Cover pan completely to seal in heat and let sit undisturbed for 5 minutes.

  14. Remove from heat and whisk mixture slowly to melt chips. Keep whisking until all chips are melted.

  15. For a thick ganache, cover and let cool. You can refrigerate ganache until ready to glaze cake.

  16. When ready to glaze cake, carefully pour or spoon ganache on top portion of cake.

  17. Refrigerate cake at 4-6 hours (best overnight) to let ganache firm up.

 

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