Cheesecake and pumpkin lovers rejoice! This simple Pumpkin Cheesecake With Gingersnap Crust will become your new favorite way to enjoy both.
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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.
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!
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)
1 tsp vanilla extract
2 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
½ tsp cloves
Preheat oven to 350.
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.
In the bowl of stand mixer (or with an electric mixer) beat together cream cheese, sugar, and flour until creamy.
Add in maple syrup and mix until incorporated.
Add pumpkin, eggs, vanilla extract and spices to mixture and beat until smooth.
Carefully pour pumpkin mixture over the top of the crust and smooth out the top with the back of a spoon.
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.
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.
These no-bake White Chocolate Cranberry Pistachio Snowflake Truffles are the perfect appetizer or treat for your holiday entertaining.
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If you’re looking for a no-bake, sweet treat, here it is! This is a great make ahead treat, as it does require a few hours of refrigeration prior to forming the truffles. But it’s worth it.
You could even make the mixture, refrigerate it overnight, and finish up the next day. Either way, this is a rich treat for cranberry and pistachio lovers.
Make sure you finely chop the cranberries and pistachios. This will help the truffles form round balls rather than strange shapes because the fruit and nuts are too big.
Once the mixture is created, it will need to chill for a few hours before the fun of rolling the truffles begins. Caution: confectioner’s sugar can be messy, despite your efforts to control its surface spread. 😉
The size of the truffle largely depends on how many truffles you wish to make. I made approximately 16 truffles but you could easily get 20 truffle balls out of this mixture by rolling a smaller diameter ball.
You will love these rich, no-bake White Chocolate Cranberry Pistachio Snowflake Truffles!
White Chocolate Cranberry Pistachio Snowflake Truffles
Author: Zesty Olive
8 oz. white chocolate, chopped into very small pieces
5 Tablespoons of unsalted butter
3 Tablespoons of heavy cream
1 teaspoon of vanilla extract
⅓ cup dried cranberries, finely chopped
¼ cup roasted pistachios, finely chopped
⅓ cup powdered sugar, sifted to remove lumps
In a saucepan, melt butter over low heat. Add heavy cream and stir to combine. Stir in vanilla extract. Set aside.
Using a double boiler over medium-low heat, melt chopped white chocolate, stirring constantly until completely melted. Do not overheat while melting. Slowly melting is better so that the chocolate does not separate.
Remove from heat. Let melted white chocolate cool just a bit before slowly stirring in mixture of butter and cream.
Stir in chopped pistachios and cranberries. Cover top of mixture with plastic wrap. Let mixture come to room temperature before refrigerating.
Refrigerate mixture for several hours, or until firm.
Sift confectioner’s sugar into a small bowl.
When ready to roll truffle balls, use a melon baller to scoop out the mixture. (One-inch balls will render about 20 truffles. If you want fewer truffles, scoop out slightly larger amounts per truffle.)Roll each truffle into a ball using your palms. The warmth of your hands will help soften the mixture to form the balls.
Roll each ball in confectioner’s sugar, shake off excess, and place on wax paper or in your serving/storage container.
Truffles will keep up to 1 week in tightly sealed container.
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.
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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!
Rich almond flavor enhances the fruit in this classic Italian Almond Pear Cake made with gluten-free flour.
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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. 😉
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.
Remove 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.
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.
When you’re ready, cut yourself a slice and be prepared to be amazed with how delicious it is!
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
Pre-heat oven to 375° F.
Grease an 8-inch springform pan and line the bottom with a round of parchment paper. Set aside.
In the bowl of a stand mixer, beat the butter and sugar together until pale and fluffy.
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.
Spoon the batter into the Springform pan and smooth out the top of the batter with the back of a spoon or knife.
Peel, core, and slice pears lengthwise.
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.
Remove from oven and top generously with sliced almonds.
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.
Remove from oven and let the cake cool a bit before removing it from the Springform pan.
Lightly dust the top with sifted confectioner's sugar and serve.