If you love regular cheesecake AND pumpkin cheesecake, you'll love this delicious swirled cheesecake! It's pretty simple to make and the results will impress!
The recipe, from Sally's Baking Addiction, uses purchased gingersnap cookies as the crust. She adds more spices to the crust, but we omit them here because we felt our cookies were plenty spicy! You can also make a graham cracker crust if you prefer.
Our photos and video show us preparing a smaller, 7-inch, cheesecake. If you'd like to do the same, you'll need to use 60 percent of the ingredients below, designed for a traditional 9- or 10-inch cheesecake.
She also provides directions for a traditional water bath for your cheesecake. We prefer not to have our cheesecake in a bain marie. We use a water-filled pan below the cheesecake and add it to the oven as it warms up. It makes the oven nice and steamy. Perfect for minimizing cracks in your cake!
We didn't follow the instructions for tenting your cheesecake with foil to avoid browning. You'll see ours got a little too brown on top, but it still tasted delish :)
ingredients & equipment
We usually prefer easy baking. Because, let's be honest, we're all busy - especially this time of year. We tried this cake, from Cooks Illustrated, because it promised to deliver a delicious apple-y cake without any gummy spots that commonly occur when you add apples to a large cake. They claimed that reduced apple cider and shredded apples are the keys to a perfect cake. Also, they insisted that the cake should be baked only in a bundt to avoid those gummy areas in the center.
So did it deliver? Well, sort of. The cake was beautifully baked, moist and firm, and looks pretty. No gummy, gooey spots. But we didn't feel that the apple flavor came through all that well. In the softer bottom of the cake it was a little more apparent. But overall, although our tasters agreed it was good, they felt they tasted more spice and less apple than promised. Was it worth all the effort? Not so sure.
If you're an apple lover and want to try it, here's the skinny:
You will used reduced apple cider in the cake and in the two-layer glaze. It's takes quite a while to reduce a quart of apple cider to one cup. And you need to be around to make sure it doesn't get too low. If you have access to apple cider syrup or want to purchase some online, this will make this cake so much easier. We reduced our own in a saucepan, not a skillet. We've had some issues in the past with burning while reducing, so took the lower, slower method.
The shredded apples were simple in our food processor. You can use a box grater as well. We used Honeycrisp for a slightly sweeter cake. You can use any apple that holds up to baking.
If you're wondering about the weird quantities, we altered the recipe so it can be made in your mixer and baked in a standard 10-cup bundt pan. The original was for a 12-cup pan - and hardly anyone has one of those!
ingredients & special equipment
Apple Cider Reduction and other prep
These tasty little maple-flavored cakes would make a lovely addition to your Thanksgiving or fall party. They can be made in a muffin tin, but a special pan from Nordic Ware creates cute 2-inch leaf, acorn, pumpkin and turkey shapes. We've tried a couple recipes in the pan and have yet to find one that really sets off the shapes. We think if you overbake the batter, it will show the shape better. But we'd rather have a tasty cake than a cute shape!
This is the recipe the company suggests for the pan. We preferred our own cinnamon swirl pound cake for flavor, but this recipe showed off the shapes a little better. It's tasty, too.
We tried using a thin icing and a light cinnamon sugar coating to boost flavor, but that obscured the cute shapes. We'll try more batters in it soon, and will update this post with additional results. Let us know if you have any suggestions!
Makes 14-15 cakelets or 12 small muffins (not mini).
If you want to eat them the same day: Brush with maple syrup while the cakes are still warm. This helps bring out the design and add a little moisture to the cakes.
If you are baking for a later date: Freeze the cakes un-glazed in a tightly sealed container for up to two weeks. Thaw overnight in the fridge and glaze with maple syrup when they're ready to serve.
We will earn a referral fee from Amazon if you order a pan from these links.
ingredients & special equipment
Recipes and mixing tips
Simple recipes for home cooks using SideSwipe + your mixer. Tips for using + caring for your mixer. Our goal = Helping you get a perfect mix + great taste.