Pumpkin Crunch Cake

Pumpkin Crunch Cake

Pumpkin Crunch Cake ~ everything the name implies!

Loaded with pumpkin fall spices that are perfectly balanced (if I do say so myself!)

Cream cheese icing with pumpkin cake is my all time favorite combination of cake & icing.

The crunch for this cake?  Granola Cereal! Kashi GoLean Crunch to be exact!

I know you may be thinking, “Cereal” Really?” But it worked perfectly!

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Pumpkin Cinnamon Buns

Pumpkin Cinnamon Buns

Who doesn’t love a cinnamon bun!?

Make it Pumpkin Cinnamon Buns and you are now at an entirely new level!

I can’t believe I’m saying this, but this new recipe is even better than the original Cinnamon Buns recipe I shared years ago!

This time complete with cream cheese icing I ate 3 of these jumbo buns before the pan was even cooled!

They are dangerous so I will warn you to have an exit strategy for them before they finish baking.

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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 1 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
Ingredients
  • 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)
  • FOR THE CRUST:
  • Gingersnap Cookies enough to make 1½ cups of crumbs
  • Coconut Oil 2 Tablespoons (30ml)
  • FOR THE GINGERSNAP PUMPKIN BUTTERCREAM:
  • ¼ Recipe Vegan Buttercream
  • 1 cup crushed gingersnaps finely ground
  • ½ cup pumpkin puree
Instructions
  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
Notes
Keep cheesecake refrigerated for up to 1 week, it can stay at room temperature for about 3 hours maximum.
 

 

 

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Pumpkin Cream Cheese Maple Glazed Bundt Cake

Pumpkin Cream Cheese Maple Glazed Bundt Cake

Pumpkin Cream Cheese Maple Glazed Bundt Cake

Pumpkin Cream Cheese Maple Glazed Bundt cake sure is a mouthful to say!

But an even better mouthful to eat!

I didn’t want to leave anything out of the title since it all plays together so perfectly!

This cake is super moist and packed with fall spices.

The texture of this cake is so moist with a dense crumb, as you can see from the picture.

That layer of cheesecake filling running through the center is a perfect balance and topped off with maple glaze and pecans!?

Yes my friends, fall is here and this pumpkin dessert is going to make you glad it is!

This recipe makes 1 large 12 cup capacity bundt cake but can easily be transformed into cupcakes or muffins.

Leave out the cheesecake filling and you can have another alternative recipe for a pumpkin layer cake ?

Ok let me stop diverting from the subject matter at hand!

I get so carried away thinking of how to turn my recipes into even more recipes!

Focus Gretchen! Focus! Pumpkin Cream Cheese Maple Glazed Bundt cake!

Let’s go!

Oh wait, one more thing; I do like to add a bit of cocoa powder to my pumpkin recipes.

I think it really enhances the entire recipe. You can leave it out with no adjustments if you’re not down with that though.

I used canned pumpkin here, but if you are up for making your own pumpkin puree by all means do it!

For a Vegan Version of this recipe read all the way to the bottom!


5.0 from 3 reviews
Pumpkin Cream Cheese Bundt Cake
 
Prep time
Cook time
Total time
 
Prepare the bundt pan with pan grease and preheat the oven to 350°F
For those who want to quit messing around with confectioner sugar & water glazes, try my professional bakery fondant here
Serves: 1- 12 cup bundt cake
Ingredients
  • All Purpose Flour 3 cups (375g)
  • Baking Powder 1½ teaspoons (7g)
  • Baking Soda 1½ teaspoon (7g)
  • Ground Cinnamon 2 teaspoons
  • Ground Nutmeg ½ teaspoon
  • Ground Ginger 1½ teaspoons
  • Cocoa Powder 1 Tablespoon
  • Salt ½ teaspoon (3g)
  • Unsalted Butter 1½ cup (340g)
  • Granulated Sugar 1 cup (200g)
  • Light Brown Sugar ½ cup (100g)
  • Eggs large 3 (150g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Pumpkin 1½ cups (425g)
  • For the Cheesecake Filling:
  • Cream Cheese 1- 8oz package (226g)
  • Unsalted Butter 4 Tablespoons (56g)
  • Granulated Sugar ½ cup (100g)
  • Egg large 1 (50g)
  • Vanilla Extract 1 teaspoon (5ml)
  • All Purpose Flour 2 tablespoons (15g)
  • For the Maple Glaze:
  • Confectioners Sugar 1½ cups (180g)
  • Water 2 tablespoons (30ml)
  • Maple Extract 2 teaspoons (10ml)
Instructions
  1. First prepare the cheesecake filling by creaming the cream cheese smooth then add the softened butter.
  2. Add the granulated sugar and mix smooth
  3. Add the egg and vanilla extract then the flour to bind.
  4. Set it aside while you prepare the pumpkin cake batter.
  5. For the Pumpkin Cake:
  6. Cream the butter and both sugars until light and fluffy (approx 5 minutes)
  7. Combine the eggs with the vanilla extract and then add slowly to the creamed butter/sugar mixture.
  8. Be sure to scrape the bottom & sides of the bowl often if you do not have a metro blade attachment as I do in the video.
  9. Add the sifted flour, baking powder, soda, cocoa powder and all the spices and salt all at once and mix just until combined
  10. Add the pumpkin last mix well.
  11. Fill the greased bundt pan with half of the batter and spread it evenly then layer with the cheesecake
  12. Layer the remaining pumpkin cake batter on top and spread evenly
  13. Bake in a preheated 350°F oven for 25 minutes then turn the oven down to 315°F for another 20 minutes, then turn the oven down to 300°F for the last 15 minutes.
  14. Be sure to check if the cake is done with a toothpick inserted into the center, if it comes out clean it is done
  15. Cool cake completely then un-mold carefully from bundt pan
  16. Cool the rest of the way and then mix the confectioners sugar with the water and maple extract (OR USE MY PROFESSIONAL CUBED FONDANT FOR EASY AWESOME GLAZE )and pour over the cake
  17. Top with optional chopped pecans while the icing is still wet
Notes
Pumpkin Cream Cheese Bundt cake can be stored at room temperature (covered) for up to 3 days.

Refrigerate for longer storage - up to 1 week

Freeze wrapped well for up to 2 months
VEGANIZE THIS RECIPE!
5.0 from 3 reviews
Vegan Pumpkin Cream Cheese Bundt Cake
 
Ingredients
  • All Purpose Flour 3 cups (375g)
  • Baking Powder 1½ teaspoons (7g)
  • Baking Soda 1½ teaspoon (7g)
  • Ground Cinnamon 2 teaspoons
  • Ground Nutmeg ½ teaspoon
  • Ground Ginger 1½ teaspoons
  • Cocoa Powder 1 Tablespoon
  • Salt ½ teaspoon (3g)
  • Granulated Sugar 1 cup (200g)
  • Light Brown Sugar ½ cup (100g)
  • Earth Balance Buttery Sticks1½ cup (340g)
  • Ground Flax Seeds 3 Tablespoons (24g)
  • Hot Water 9 Tablespoons (140ml)
  • Vanilla Extract 2 teaspoons (15ml)
  • Pumpkin 1½ cups (425g)
  • For the Cheesecake Filling:
  • Vegan Cream Cheese 1- 8oz package (226g)
  • Earth Balance 4 Tablespoons (56g)
  • Granulated Sugar ½ cup (100g)
  • Egg replacer 1 Tablespoon plus 4 Tablespoons warm water
  • Vanilla Extract 1 teaspoon (5ml)
  • All Purpose Flour 2 tablespoons (15g)
  • For the Maple Glaze:
  • Confectioners Sugar 1½ cups (180g)
  • Water or Almond Milk 2 tablespoons (30ml)
  • Maple Extract 2 teaspoons
Instructions
  1. First prepare the cheesecake filling by creaming the vegan cream cheese smooth then add the earth balance
  2. Add the granulated sugar and mix smooth
  3. Add the egg replacer mixed with the water and vanilla extract then the flour to bind.
  4. Set it aside while you prepare the pumpkin cake batter.
  5. Combine the ground flax with the hot water and let stand to thicken for about 10 minutes
  6. Scrape the vanilla beam seeds into the granulated sugar and work it through with your fingertips to distribute evenly
  7. Cream the earth balance buttery sticks both sugars until light and fluffy (approx 5 minutes)
  8. Slowly add the flax eggs & vanilla extract to the creamed mixture.
  9. Be sure to scrape the bottom & sides of the bowl often if you do not have a metro blade attachment as I do in the video.
  10. Add the sifted flour, baking powder, soda, all the spices and salt all at once and mix just until combined
  11. Add the pumpkin last mix well.
  12. Fill the greased bundt pan with half of the batter and spread it evenly then layer with the cheesecake mixture
  13. Layer the remaining cake batter on top and spread evenly
  14. Bake in a preheated 350°F oven for 25 minutes then turn the oven down to 315°F for another 20 minutes, then turn the oven down to 300°F for the last 15 minutes.
  15. Be sure to check if the cake is done with a toothpick inserted into the center, if it comes out clean it is done
  16. Cool cake completely then un-mold carefully from bundt pan
  17. Cool the rest of the way and then mix the confectioners sugar with the water or almond milk and maple extract (OR USE MY PROFESSIONAL CUBED FONDANT FOR EASY AWESOME GLAZE ) and pour over the cake
  18. Top with optional chopped pecans while the icing is still wet
 

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Halloween Pumpkin Piñata

Hallowen Pumpkin Piñata

Halloween Pumpkin Piñata

Halloween Pumpkin Piñata is a really cool and different way to celebrate Halloween!

Stuff this orange colored chocolate pumpkin globe with candy or your choice of anything you want really~ and have some fun!

I was thinking little Italian Butter Spritz cookies would be a perfect surprise inside!!

Or make your own chocolate truffles to go inside!

I am using Wilton Candy Melts here for the orange chocolate but you can take this same technique and use real chocolate couverture too.

You will need 2 packages of the Candy Melts, they are 12ounce each.

A little bit for the chocolate face if you so desire and those cute candy google eyes are always adorable!

The ornament hanger is a great idea OR a banana hanger will do the same trick!

That’s really all you need unless of course you want to make a way better silicone mold than me!! Oh man mine was atrocious! LOL

Or you can just make smaller ones with the silicone half sphere molds that I used in my Mirror Glaze Video tutorial

So whatever you decide to fill it with or make it with, you will have some fun I promise!

This idea is not only for Halloween but you can really take this idea and run with it!

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Pumpkin Cheesecake

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
Author:
Serves: 1- 8" Cake
Ingredients
  • 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)
Instructions
  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
Notes
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
Author:
Serves: 1 - 8" cookie crust
Ingredients
  • Gingersnap Cookies Crumbs 1½ cups (144g) *approximately 8 cookies
  • Unsalted Butter 3 Tablespoons (42g)
Instructions
  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
CLICK HERE ABOUT BAKING CHEESECAKES & SPRINGFORM PANS

 

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