Recently, one of my coworkers asked when I would be bringing in dessert again. I love bringing in my baking creations to share with my teammates and so since it was requested I thought it would be prime time to make something that screams “AUTUMN”. What stood out to me the most from this recipe from Eating Well was the gingersnap crust. I love gingersnaps and I was so excited to try it out rather than the boring and bland graham cracker crust. I have to say this is going to now be my go-to crust, and maybe even my new Thanksgiving pie!
8oz Gingersnap Cookies
1/4 TSP Salt, divided
3 TBSP Melted Butter
3 8oz Packages Reduced-Fat Cream Cheese, softened
1 1/2 Cups Granulated Sugar
15 oz Unseasoned Pumpkin Puree
1 TBSP Vanilla Extract
2 TSP Pumpkin Pie Spice (Nutmeg, Ginger, Cinnamon)
Let’s Get Bakin’
Preheat the oven to 325F
Coat a 9in springform pan with butter. Tightly wrap the outside of the pan with foil, making sure to cover the bottom and sides.
Grab a small sauce pan and fill with water, bring to a boil.
In a food processor or blender, pulse the gingersnap cookies and 1/8 TSP of salt. Once finely ground, drizzle in the butter and scrape down the sides as needed. Make sure all the crumbs are all softened. Press the mixture into the bottom of the pan and about 1/2in up the sides. Place in the freezer.
Clean the food processor/blender and then combine the cream cheese + sugar + eggs + 1/8 TSP Salt and blend well until smooth. Remove 1/4 cup of the batter and reserve. Add in the pumpkin + vanilla + pie spices to the remaining mixture and process until smooth.
Pour the pumpkin batter into the chilled crust. Drizzle the reserved batter over the top and run a knife through the batters to swirl together.
Place the pan in a roasting pan [I used a baking sheet]. Pour in the boiling water to come up about 1in up the sides of the springform pan.
Bake the cheesebake until set around the edges but the center is slightly wiggly, about 1hr 30 min.
Remove from the oven and let the cheesecake cool in the wter bath for about 1hr.
Remove from the water bath and remove the foil, refridgerate for atleast 3 hours before serving.
I feel that apple cider unfairly takes spot #2 when it comes to fall flavors. Pumpkin always reigns supreme but I respectfully disagree. This doughnut cake from Princess Pinky Girl truly showcases that apple and cinnamon should be the real stars of fall flavors. My mom made this cake for a dinner with friends and I had to get the recipe from her to share because it may be one of my new favorite fall desserts.
1 Box Yellow Cake Mix
1 Cup Apple Cider
1/4 TSP Cinnamon
1/2 Cup Cinnamon Apple Sauce
3 Large Eggs, room temp
1 TBSP Brown Sugar
1 TSP Vanilla
1/4 TSP + 2 TBSP Cinnamon
1/4 Cup Sugar
1/4 Cup Unsalted Butter, melted
Apple Cider Glaze
1 Cup Powdered Sugar
1/4 Cup Apple Cider
Let’s Get Bakin’
Preheat the oven to 350F
In a large mixing bowl combine the cake mix + apple cider + apple sauce + water + eggs, and mix until well combined. Add in 1/4 TSP cinnamon + brown sugar + vanilla and mix well.
Lightly butter a bundt pan and flour it as well. Pour the cake mixture into the bundt pan and cook for 45 minutes. Once done, remove from heat and let cool for 20 minutes. Remove from the pan once cooled.
To make the glaze: combine the powdered sugar + apple cider in a small bowl. Whisk until desired consistency.
In a separate bowl mix together the cinnamon + sugar. Once the cake has cooled, brush the surface with the melted butter. Coat the cake with cinnamon sugar.
Serve the cake with the glaze drizzled over the slices.
Sorry, I was MIA for a few weeks, school is back in session and blah blah blah. BUT It’s October so we know that means all things pumpkin and apple cider. The cooler weather always makes me want to stay in the kitchen and baking, staying warm with the oven. This is a delicious recipe featuring all things apple cider. The recipe is from Parsley and Icing, she has many amazing options for frostings as well, I used a bourbon buttercream for the filling but you can use whatever your heart desires.
Bring the apple cider to boil over MED-HIGH heat and let reduce until it’s down to 1/4 cup
In a medium sized bowl, sift the flour + baking powder + baking soda + salt + cinnamon + ginger + nutmeg together
In a large bowl, with an electric mixer, beat the 6 TBSP of butter with the sugars until combined. Add in the vanilla + eggs, make sure you are scraping down the sides while completing. Add in the apple cider + applesauce and combine on low, slowly pour in the flour.
Place cookies onto lined baking sheets, about 1/2 TBSP each, bake about 11-13 minutes each, depending on your oven. Once out of the oven, brush with melted butter and sprinkle them with the cinnamon + sugar.
While the cookies are baking and cooling, make the buttercream. Beat the butter then add in the powdered sugar and bourbon.
Once the cookies are cool, full them with the homemade buttercream.
Enjoy with your friends and fam and a cold glass of apple cider.