Recipes

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
 
Prep time
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Total time
 
Pumpkin Cheesecake With Gingersnap Crust
Author:
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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Cranberry Orange Relish

This Cranberry Orange Relish is a holiday favorite. It’s the perfect combination of tart and sweet.

Cranberry Orange Relish

It uses only 4 ingredients and can be made in under 10 minutes. No cooking required! You do need a high-powered blender, such as a Vitamix, or food processor, though. I like to make this relish a day ahead and let the flavors deepen in the refrigerator overnight.

Cranberry Orange Relish

You’ll need fresh cranberries, 2-3 large organic oranges, about 1/2 cup orange juice and a little maple syrup or organic sugar, if you prefer. Rinse the cranberries well and let them drain and dry. Wash the oranges well, too. I like to leave the orange rind on, so just cut each orange into quarters. Remove any seeds that you see.

Using your blender or food processor, add the orange sections and just a splash of the orange juice and blend for a few seconds. You don’t want the oranges totally pulverized. Add half of the cranberries and blend again, adding another splash of orange juice. Scrape down sides of blender, as needed and/or use the tamper if using a Vitamix. Add the remaining cranberries and blend, adding orange juice as needed. I like to leave the relish a little chunky, if possible.

Cranberry orange relish collage

Pour relish into a bowl and sweeten with maple syrup (or organic sugar) and stir well. Taste as you go. You can always add more sweetener if you desire. I like this relish on the tart side, so I tend to hold back on the sweetener. If you make it ahead and refrigerate it for a few hours or overnight, the flavors will develop. Taste again before serving to see if you need to adjust the sweetness. Enjoy!

Cranberry Orange RelishThis post contains links to affiliate sites. I only link to products that I use and enjoy, and that link may be an affiliate link. This means that I make a small percentage when you click and shop. Your cost is the same.

Cranberry Orange Relish
 
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Cranberry Orange Relish
Author:
Serves: 4-6
Ingredients
  • 2 12 oz. packages of fresh cranberries, rinsed, drained, and dried.
  • 2 - 3 large organic oranges, washed and quartered with rinds intact.
  • ½ cup organic orange juice
  • ¼ cup of maple syrup or organic sugar
Instructions
  1. Rinse, drain and dry cranberries. Set aside.

  2. Wash oranges, cut into quarters, leaving rinds intact. Remove any visible seeds.

  3. Add oranges to high-powered blender or food processor, add a splash of the orange juice and blend into large chunks.

  4. Add half of the fresh cranberries to the blender, add another splash of orange juice, and blend again. Scrape sides of blender, or use blender tamper if needed.

  5. Add remaining cranberries and orange juice and blend until combined. Leave chunky, if desired.

  6. Pour relish into bowl and add maple syrup or sugar. Stir well and taste. Add more sweetener if desired.

  7. NOTE: can make ahead and refrigerate overnight. Flavors will deepen. Taste before serving and readjust sweetness if desired.

 

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White Chocolate Cranberry Pistachio Snowflake Truffles

These no-bake White Chocolate Cranberry Pistachio Snowflake Truffles are the perfect appetizer or treat for your holiday entertaining.

White Chocolate Cranberry Pistachio Snowflake Truffles

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.

White Chocolate Cranberry Pistachio Snowflake Truffles

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.

Truffles Collage

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. 😉

White Chocolate Cranberry Pistachio Snowflake Truffles

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.

White Chocolate Cranberry Pistachio Snowflake Truffles

You will love these rich, no-bake White Chocolate Cranberry Pistachio Snowflake Truffles!

White Chocolate Cranberry Pistachio Snowflake Truffles
 
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White Chocolate Cranberry Pistachio Snowflake Truffles
Author:
Serves: 16-20
Ingredients
  • 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
Instructions
  1. In a saucepan, melt butter over low heat. Add heavy cream and stir to combine. Stir in vanilla extract. Set aside.

  2. 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.

  3. Remove from heat. Let melted white chocolate cool just a bit before slowly stirring in mixture of butter and cream.

  4. Stir in chopped pistachios and cranberries. Cover top of mixture with plastic wrap. Let mixture come to room temperature before refrigerating.

  5. Refrigerate mixture for several hours, or until firm.

  6. Sift confectioner’s sugar into a small bowl.

  7. 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.

  8. Roll each ball in confectioner’s sugar, shake off excess, and place on wax paper or in your serving/storage container.

  9. Truffles will keep up to 1 week in tightly sealed container.

 

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Apple Cinnamon Protein Smoothie

Usher in fall with this healthy Apple Cinnamon Protein Smoothie.

Note: This post contains affiliate links for Amazon.

Apple Cinnamon Protein Smoothie

Protein smoothies are my life. Well, at least they’re my breakfast and lunch, or brunch, by the time I get around to finishing coffee and thinking about food.

Apples are abundant in the fall, and with so many varieties from which to choose, I had to break out of my favorite smoothie flavor and surprise my taste buds with my version of an apple pie smoothie.

Apple Cinnamon Protein Smoothie

I’m fairly certain I used the Honey Crisp variety of apples. I consulted this handy guide just to be sure. Really, though, I would experiment with different varieties. It’s always fun to try a new one and compare the difference in taste.

Smoothies, as I always mention, are best blended in stages to allow all the large and frozen chunks to blend nicely. Also, a high-powered blender, such as a Vitamix, will be able to handle frozen and large chunks more elegantly than a blender with less sturdy blades.

Apple Cinnamon Protein Smoothie

Give this apple and cinnamon protein smoothie a try!

Note: This post contains affiliate links for Amazon.

Apple Cinnamon Protein Smoothie
 
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Apple Cinnamon Protein Smoothie
Author:
Serves: 1 serving
Ingredients
  • ¾ cup unsweetend almond milk
  • 1 organic apple, chopped in large chunks
  • 1 whole frozen organic banana
  • 1 scoop vanilla protein powder
  • ¼ tsp organic ground cinnamon, or to taste*
  • organic ground cloves, to taste*
  • organic ground ginger, to taste*
  • *Ground spices can be adjusted according to your taste preference. My ratio is about 4:1; 4 x as much cinnamon as ginger and cloves. I suggest starting out with a few shakes of each and taste as you go. You can always add more of one according to your preference.
Instructions
  1. Note: This smoothie yields the best consistency if blended in stages.

  2. In a high-powdered blender, add almond milk, protein powder, ground spices and blend until combined.

  3. Add in chopped apple chunks and blend.

  4. Add in frozen banana chunks and blend well.

  5. Pour into glass, garnish with a sprinkle of cinnamon and enjoy!

Apple Cinnamon Protein Smoothie
Apple Cinnamon Protein Smoothie
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