Oreo Cheesecake

Oreo Cheesecake

Oreo, Oreo. Where for art thou Oreo?

If there is anything that can be considered the perfect marriage to an Oreo cookie, it would have to be a cheesecake!

Oreo Cheesecake is another one of my most sought after recipes, and rightly so!

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Vegan Cranberry Cheesecake

Vegan Cranberry Cheescake

Cranberry Cheesecake

If Christmas had a flavor all to itself, it would be this Vegan Cranberry Cheesecake!

I am in love with this combination of tart, yet sweet cranberry compote spiked up with anise, cinnamon sticks, orange and vanilla.

Paired with the creamiest of cheesecakes you will ever taste, and a gingersnap cookie crust to tie it all together.

I am using Cape Cod Select Premium Frozen Cranberries this year for all my cranberry festivities and I have to say I DID see a difference in this brand from other brands!

There was not one shriveled, wrinkly, inferior sized cranberry in the bag! They were all perfect as perfect gets!

This is a Building on Recipes project as most great masterpieces are… which means you will have to prepare the Cranberry Compote and gingersnap cookies ahead of time before finalizing this decadent cheesecake!

As I always say, Building on Recipes is not always easiest, but it IS worth it!

Cranberry Cheesecake
Prepare a 7" cake pan with pan grease & parchment liner
Click here for why I do not prefer Springform pans
The conversion for egg replacer to eggs is 3 eggs
Serves: 1- 7" Cheesecake
  • ½ Recipe Gingersnap Cookies
  • 3 Tablespoons Coconut Oil
  • For the Cranberry Compote
  • 1 16ounce bag Cape Cod Select Premium Frozen Cranberries
  • Granulated Sugar 1½ cup (300g)
  • Juice or Wine ¾ cup (180ml)
  • Water ½ cup (120ml)
  • Vanilla Bean or Extract 1 bean or 2 teaspoons
  • Star Anise Pods 5
  • Cinnamon Sticks 2
  • Orange Zest and Juice from 1 large orange
  • For the Cheesecake
  • Vegan Cream Cheese 12 ounces (336g)
  • Vegan Sour Cream ¼ cup (56g)
  • Granulated Sugar ¾ cup (150g)
  • EnerG Egg Replacer 4½ teaspoons (18g)
  • Warm Water 6 Tablespoons (90ml)
  • Vanilla Extract 2 teaspoons (10ml)
  1. Crush the gingersnap cookies to make 1½ cups total
  2. Add the melted coconut oil and combine well
  3. Press into the bottom of the prepare cake pan and freeze while you prepare the other recipes
  4. For the Cranberry Compote
  5. In a heavy bottom sauce pot, combine all the liquids with the sugar and spices and bring to a boil over high heat.
  6. Add the cranberries and then return to a boil.
  7. Lower the temperature to a simmer for 15 -20 minutes, the sauce will begin to thicken and the berries will begin to pop.
  8. Discard the anise pods, vanilla bean pod and cinnamon sticks.
  9. Squeeze in the juice of that orange and add the vanilla extract if you are using that instead of a bean
  10. For the Cheesecake:
  11. Melt the coconut oil and combine with the crushed gingersnaps
  12. Mix and then press into the bottom of a greased and parchment lined 7" cake pan
  13. Whisk the egg replacer with the warm water
  14. Cream the vegan cream cheese smooth with the granulated sugar
  15. Add the vegan sour cream and mix smooth
  16. Add the vanilla extract and the egg replacer mixture mix smooth
  17. Pour into the prepared pan and bake in a preheated 335°F oven for approx 35- 45minutes
  18. Remove from oven to cool completely and then cool to cold overnight in the refrigerator.
  19. Un-mold the cheesecake and top with cranberry compote
Cheesecake should stay refrigerated for up to 1 week.
cape-cod-cranberriesFor all your Cape Cod Select Premium Frozen Cranberry needs! Click the links below! Be sure to tell them Gretchen’s Bakery sent ya!

FACEBOOK https://www.facebook.com/capecodselect/#

TWITTER https://twitter.com/CapeCodSelect

INSTAGRAM https://www.instagram.com/capecodselect/

PINTEREST https://www.pinterest.com/capecodselect/

STORE LOCATOR http://www.capecodselect.com/store-locator/




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Vegan Pumpkin Pie Cheesecake with gingersnap crust

Vegan Pumpkin PIe Cheesecake wtih gingersnap crust

Vegan Pumpkin PIe Cheesecake wtih gingersnap crust

If a pumpkin pie and a pumpkin cheesecake got married and had a baby it would be this Vegan Pumpkin Pie Cheesecake with gingersnap crust

And we would name him Gary.

Gary Gary Gary.

For those who want to know what on earth I can be talking about with my new GaryCake recipe click here for the full story

It does not get any more amazing than this recipe, I could probably just stop right here and say, “my work is done.”

But to heck with that! I have so much more up my sleeve you are going to flip!

But first things first, let’s get this new fall season rolling with a building on recipes that will go down in history.

First you will prepare my Gingersnap Cookie recipe (vegan version of course!) and I do recommend to make the entire batch even though it makes more than you will need.

If you are anything like me you will eat about ¼ of them before you even start this cheesecake recipe!

5.0 from 2 reviews
Vegan Pumpkin Pie Cheesecake with gingersnap crust
Prep time
Cook time
Total time
Prepare a 7" cake pan with pan grease and parchment lining
Serves: 1- 7" cake
  • Vegan Cream Cheese 2- 8ounce packages (454g)
  • Pumpkin Puree 1 cup (250g)
  • Light Brown Sugar 1½ cup (315g)
  • Pumpkin Pie Spice 3 teaspoons (8g)
  • Vanilla Extract 2 teaspoons (10ml)
  • EnerG Egg Replacer 5 teaspoons (20g)
  • Warm Water 6 tablespoons (90ml)
  • Gingersnap Cookies enough to make 1½ cups of crumbs
  • Coconut Oil 2 Tablespoons (30ml)
  • ¼ Recipe Vegan Buttercream
  • 1 cup crushed gingersnaps finely ground
  • ½ cup pumpkin puree
  1. Combine the egg replacer with the warm water, whisk smooth
  2. Combine the brown sugar with the pumpkin pie spice and work it through
  3. Prepare the crust with the cookies and melted coconut oil, press into the bottom of the greased and parchment lined pan. Freeze while you prepare the cheesecake batter
  4. Cream the vegan cream cheese smooth, add the brown sugar and spices
  5. Add the pumpkin and vanilla extract and then the egg replacer mixture last, mix smooth
  6. Pour into crust and bake in a preheated 345°F oven for approx 60minutes.
  7. It will look bubbly and suspicious! Don't be alarmed!
  8. Cool in the oven for about 30 minutes with the oven off and door slightly cracked.
  9. Then cool overnight in the refrigerator to set to firm.
  10. Unmold then garnish with gingersnap pumpkin buttercream and more gingersnap cookies
Keep cheesecake refrigerated for up to 1 week, it can stay at room temperature for about 3 hours maximum.



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Pumpkin Cheesecake

Pumpkin Cheesecake


We have finally arrived.

Pumpkin season is in full swing.

The only problem I ever have with pumpkin season, is that all I want to do is eat Pumpkin Cheesecake for months all night and day!!

I love Pumpkin Pie and I love cheesecake.

How can you go wrong by combining 2 of my most prized recipes into one fabulous dessert!?!

You cannot go wrong……..

Behold~ the Pumpkin Cheesecake!

With gingersnap cookies crust!?

I mean seriously you guys….just stop……………………….

5.0 from 2 reviews
Pumpkin Cheesecake
Prep time
Cook time
Total time
Prepare an 8" X 2" Cake Pan with pan grease and parchment paper.
Preheat oven to 350°F
Serves: 1- 8" Cake
  • Cream Cheese 2 cups (454g)
  • Pumpkin Solid Pack or homemade pumpkin puree 1¼ cup (300g)
  • Light Brown Sugar 1¾ cup (367g)
  • Pumpkin Pie Spice 3 teaspoons (6g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Large Eggs 3 (150g)
  • Egg Yolks 2 (36g)
  • Sour Cream ¼ cup (57g)
  1. First prepare the gingersnap crust recipe listed below.
While the crust is baking, prepare the cheesecake filling as follows:
  1. Mix the cream cheese on low speed to soften.
  2. Rub the ground spices through the brown sugar to distribute well, and then add it to the cream cheese while continuing to mix on low- medium speed.
  3. Scrape the bowl periodically to ensure it is mixed smooth and there are no signs of lumps.
  4. Combine the vanilla extract and the eggs and yolks and add to the creamed mixture one at a time and scraping the bowl after each addition.
  5. Add the pumpkin and mix just until well combined.
  6. Then add the sour cream, mix until combined
  7. Pour into prepared pan with the cooled gingersnap crust and bake in a water bath for approximately 1 hour or until the center jiggles like Jell-O.
  8. Turn off the oven but leave the cheesecake inside with the door cracked open for another 1 hour.
  9. Remove from the oven cool completely overnight in the refrigerator
  10. Unmold as shown in the video and decorate as shown or as you like
Cheesecakes must be kept refrigerated for up to 10 days or frozen wrapped well for up to 3 months
5.0 from 2 reviews
Gingercookie Crust
Prep time
Cook time
Total time
Preheat oven to 350°F
Serves: 1 - 8" cookie crust
  • Gingersnap Cookies Crumbs 1½ cups (144g) *approximately 8 cookies
  • Unsalted Butter 3 Tablespoons (42g)
  1. In a food processor crumble the cookies to fine crumbs
  2. Transfer to a large mixing bowl and add the melted butter
  3. Combine to the consistency of wet sand
  4. Press into the bottom of the prepared 8" Cake Pan or a Spring form pan if you prefer
  5. Bake for 12 minutes at 350°F


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