Spiced Pumpkin Cheesecake with a Gingersnap Crust

This cheesecake is a luxurious twist on the traditional Thanksgiving pumpkin pie.

For the gingersnap crust:

• About 40 gingersnap wafers (to yield 2 cups cookie crumbs)
• 1/4 cup packed light brown sugar
• 2-1/2 oz. (5 Tbs.) unsalted butter, melted and cooled

For the filling:

• 2 lb. (four 8-oz. packages) cream cheese, at room temperature
• 1 1/3 cups packed light brown sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground allspice
• 1/4 tsp. freshly grated nutmeg
• 1/4 tsp. table salt
• 4 large eggs
• 2 large egg yolks
• 1 Tbs. pure vanilla extract
• One 15-oz. can pure solid-pack pumpkin (not pumpkin pie filling)

Position a rack in the middle of the oven and heat the oven to 350°F.

Make the crust: Pulse the cookies and brown sugar in a food processor until well combined and the crumbs are uniform. Transfer to a medium bowl; add the melted butter. Combine thoroughly, first with a spoon and then with your fingers, until the mixture is evenly moist, crumbly, and holds together when you squeeze a handful. Press the mixture evenly over the bottom and partway up the sides of a 9-inch springform pan. Chill for 5 minutes and then bake for 10 minutes. Let cool.

Make the filling: Heat a kettle of water. With an electric mixer or a wooden spoon, beat the cream cheese until smooth. In a separate bowl, whisk together the brown sugar, cinnamon, ginger, allspice, nutmeg, and salt. Add this mixture to the cream cheese. Beat until well blended, scraping down the sides and bottom of the bowl as needed. Add the eggs and yolks one at a time, making sure each is thoroughly incorporated before adding the next, and scraping down the bowl after each. Blend in the vanilla and pumpkin.

Scrape the batter into the cooled crust. The batter will come up past the crust and will fill the pan to the rim. Tap the pan gently once or twice on the counter to release any air bubbles. Set the pan in a larger baking dish (a roasting pan is good), and add enough hot water from the kettle to come about halfway up the sides of the springform pan. Bake until the top of the cake looks deep golden and burnished and the center is set (the cake may just barely begin to crack), 1 hour 35 minutes to 1 hour 45 minutes. The cake will jiggle a little bit when tapped. The top may rise a bit but will settle as it cools. Remove the cheesecake from the oven and run a thin-bladed knife between the crust and the pan sides (this will prevent the cake from breaking as it cools). Let the cheesecake cool to room temperature in the pan on a wire rack. Cover and chill overnight.

Pumpkin Bread Pudding

This rich, satisfying pudding is lovely by itself, but the crème fraîche garnish adds a tangy smooth complement.

• 1 Tbs. softened unsalted butter
• 1/4 cup granulated sugar
• 1 large loaf (1 to 1-1/2 lb.) day-old challah or other soft, eggy-bread
• 3 oz. (1/2 cup) dried cranberries or golden raisins
• 1-1/2 cups whole milk
• 1-1/2 cups heavy cream
• 2/3 cup packed light brown sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. freshly grated nutmeg
• 1/2 tsp. table salt
• 3 large eggs
• 3 large egg yolks
• 8 oz. (1 cup) canned pure solid-pack pumpkin (not pumpkin pie filling)
• 1 tsp. pure vanilla extract
• 8 oz. crème fraîche for garnish (optional)

Heat a kettle of water. Position an oven rack on the middle rung and heat the oven to 350°F. With the softened butter, grease a 2-1/2-quart ceramic baking dish or casserole that’s 3 inches deep. Dust the inside with 2 Tbs. of the granulated sugar. Tap out and discard the excess.

Trim the ends off the bread and cut the rest into 1/2- to 2/3-inch slices. Cut the slices in half from top to bottom and arrange them in the prepared dish in overlapping rows or circles, stopping when the dish is full. Scatter the dried cranberries over the bread.

Combine the milk and cream in a heavy-based 2-quart saucepan over medium-high heat. Bring just to a boil and remove from the heat. In a large bowl, whisk together the brown sugar, cinnamon, nutmeg, and salt. Whisk in the eggs and yolks. Blend in the pumpkin and vanilla. Wrap a damp kitchen towel around the base of the bowl to hold it steady. Whisking constantly, gradually pour the hot milk-cream mixture into the pumpkin mixture. Pour the warm custard over the bread in the baking dish, making sure to soak each piece of bread completely. Gently press down on the bread to even the top of the pudding and to ensure that each slice is saturated.

Sprinkle the pudding with the remaining 2 Tbs. granulated sugar. Set the baking dish into a larger pan (a roasting pan is good). Set the pan on the oven rack and add enough hot water from the kettle to come halfway up the sides of the baking dish. Bake until the top is light golden and crusty and the pudding feels firm, 45 to 60 minutes. Let the pudding cool in its water bath on a rack. Serve warm or at room temperature in shallow bowls with generous dollops of crème fraîche, if using.

Pumpkin Pie Flan

Pie-spiced pumpkin turns this classic caramel-covered Spanish custard into a Thanksgiving-worthy dessert. This recipe is excerpted from the cookbook The Food You Crave.

• Nonstick cooking spray
• 2/3 cup granulated sugar
• 1/2 cup whole milk
• 1/4 cup evaporated milk
• 2 large eggs
• 2 large egg yolks
• 1 tsp. vanilla extract
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 3/4 cup canned solid-pack pumpkin

Heat the oven to 350°F. Arrange eight 4-oz. ramekins in a 9 x 13-inch baking pan. Coat the ramekins lightly with cooking spray.

In a small saucepan, heat 1/3 cup of the sugar over medium heat, stirring constantly, until it melts and forms a medium-brown caramel, about 7 minutes. Working quickly, transfer 2 tsp. of the caramel to each ramekins, swirling as soon as you spoon in the caramel (it will harden quickly). Set aside.

Combine the whole milk and evaporated milk in a medium saucepan over medium heat until warm. Reduce the heat to a low simmer and keep warm.

Meanwhile, bring 4 cups water to a boil and keep hot.

Whisk together the whole eggs, egg yolks, the remaining 1/3 cup sugar, the vanilla, cinnamon, and nutmeg in a medium bowl. Fold in the pumpkin, then fold the pumpkin mixture into the warm milk mixture. Divide the filling among the ramekins, then place the baking pan in the oven. Pour the hot water into the baking pan until it reaches halfway up the sides of the ramekins. Bake until the flans are just set, 35 to 40 minutes. Let cool completely.

Place a dessert plate on top of each ramekin and invert; the flan should slide out and syrup should flow onto the sides of the dish.

Olive Oil Pumpkin Bread

Olive oil not only adds an incredible depth of flavor, but used in place of butter or shortening, it makes quick breads better for you by supplying healthy fat and antioxidants. Pumpkin seeds are an optional topping here, but they add a nice crunch.Read Baking with Olive Oil to learn how you can swap in olive oil for melted butter or vegetable oil in many muffin and quick bread recipes.

• Cooking spray
• 3-1/4 oz. (3/4 cup) whole wheat flour
• 3 oz. (2/3 cup) unbleached all-purpose flour
• 1 tsp. ground cinnamon
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. ground nutmeg
• 1/4 tsp. table salt
• 2 large eggs
• 1 cup canned pumpkin purée
• 1/2 cup packed light brown sugar
• 1/3 cup olive oil
• 1/3 cup honey
• 2 Tbs. unsalted pumpkin seeds (also called pepitas; optional)

Position a rack in the center of the oven and heat the oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.

In a medium bowl, whisk both flours, cinnamon, baking soda, baking powder, nutmeg, and salt. In a large bowl, whisk the eggs, pumpkin, sugar, oil, and honey until well combined. Add the dry ingredients to the wet and stir with a large spoon just until evenly incorporated.

Spoon the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to settle the batter. Sprinkle the top with the pumpkin seeds (if using), pressing them down lightly. Bake until the top is browned and a wooden skewer inserted in the center comes out clean, 40 to 45 minutes. (If the bread begins to brown too much before it’s fully baked, lay a piece of aluminum foil on top.) Cool in the pan for 15 minutes and then transfer the bread to a rack to cool completely before slicing.

Sweet Wine & Honey Roasted Pears

If you want to get fancy, you can top the pears with ice cream, Devon cream, crème fraîche or mascarpone, but plain old heavy cream is awfully good, and has the virtue of simplicity. A scattering of toasted almonds would also be welcome.

• 4 firm-ripe pears (any variety)
• 1 Tbs. unsalted butter, softened
• 2 Tbs. plus 2 tsp. honey
• 1/2 cup sweet dessert wine, such as a late-harvest Muscat or a Viognier like Bonny Doon’s Viognier Doux
• 1/3 to 1/2 cup heavy cream, at room temperature, for serving

Tip:

A melon baller does a neat job of coring pears. Or use the smallest paring knife you have (I use a 2-1/2-inch blade), cutting with only the tip of the blade.

Position a rack in the center of the oven and heat the oven to 375°F. Peel, halve, and core the pears. Smear the butter over the bottom of a 9x13-inch baking dish or small roasting pan. Set the pear halves cut side down in the dish.

Drizzle 1 tsp. of honey over each pear half. Pour in the sweet wine. Roast for 40 min. Remove the dish from the oven and, using pot holders, tilt the dish so the juices pool in one corner. With a spoon, baste each pear with some of the juices. Continue to roast until the juices cook down to a glazy consistency and the pears are very tender and take on a light toasted color, another 15 to 20 min. Lift up the cut side of a pear; it should look nicely caramelized. Turn off the oven and leave the pears in the oven to keep warm until serving time (the liquid will continue to thicken and the pears will brown a bit more).

If the juices have completely evaporated at serving time, add a Tbs. or two of hot water to the pan and swirl to recreate a syrupy glaze. Drizzle the glaze over each pear. Serve warm and pass a pitcher of heavy cream to pour over. Leftovers are good eaten at room temperature or warmed gently.

Pumpkin Sage Bundt Cake

This wonderful and savory combination make for a more interesting and sophisticated pumpkin cake. Finish off slices with some maple syrup–sweetened crème fraîche.
For more side Thanksgiving dessert recipes visit The Guide to Thanksgiving Dinner.

• 3⁄4 cup (1-1⁄2 sticks) unsalted butter
• 1 Tbs. finely chopped fresh sage leaves
• 2-1⁄2 cups unbleached all-purpose flour
• 2 tsp. baking powder
• 2 tsp. ground ginger
• 1 tsp. table salt
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 15-ounce can pumpkin purée
• 3 large eggs
• 1 tsp. pure vanilla extract
• 1 cup chopped walnuts

Preheat the oven to 375ºF. Grease a 12-cup Bundt pan and dust with flour. Combine the butter and sage in a small pan and heat on low until the butter is melted. Set aside to cool.

Whisk together the flour, baking powder, ginger, and salt in a medium mixing bowl. Whisk together the butter and sage mixture, granulated sugar, brown sugar, pumpkin, eggs, and vanilla in a large mixing bowl. Stir the flour into the pumpkin mixture until combined. Stir in the chopped nuts.

Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool in the pan for 5 minutes, then invert it onto a wire rack to cool completely. Slice and serve. 

Caramelized Pear Upside-Down Cake

This cake is delicious warm or at room temperature.

• Softened unsalted butter for the pan

For the topping

• 2 medium firm-ripe Bosc pears (about 1 lb.)
• 1 recipe Basic Caramel
• 2 oz. (4 Tbs.) unsalted butter, cut into 4 pieces

For the cake

• 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
• 1-3/4 tsp. baking powder
• 1/2 tsp. ground ginger
• 1/2 tsp. ground cinnamon
• 1/4 tsp. table salt
• 1/2 cup whole milk
• 1-1/2 tsp. pure vanilla extract
• 4 oz. (8 Tbs.) unsalted butter, softened
• 1 cup packed light brown sugar
• 2 large eggs

Position a rack in the center of the oven and heat the oven to 350°F. Butter the bottom and sides of a 9x2-inch round cake pan (don't use a springform pan, as the caramel might leak out during baking). Line the bottom of the pan with a round of parchment and butter the top of the paper.

Make the topping

Peel, core, and cut the pears lengthwise into 1/4-inch-thick slices. Arrange the pear slices on the bottom of the pan in a circle around the edge, overlapping them slightly, with the pointed ends towards the center. If necessary, cut a little off the pointed ends to make the slices fit better. Or if the pear slices don't reach all the way to the middle, arrange a few of the shorter slices in the center to cover the bottom of the pan.

Make the Basic Caramel according to the directions. Immediately remove the pan from the heat and whisk in the 4 Tbs. of butter one piece at a time, until they are completely melted. Carefully pour the hot caramel evenly over the pears (it should spread over the pears and onto the bottom of the pan).

Make the cake batter

Sift the flour, baking powder, ginger, cinnamon, and salt into a medium bowl. Stir to combine. In a small bowl, stir together the milk and vanilla.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy, about 1 minute.Turn the mixer to medium and slowly add the brown sugar. Increase the speed to high and continue to mix until lightened in texture and color, 2 to 3 minutes total. Reduce the speed to medium and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Reduce the speed to low and alternate adding the flour mixture and milk mixture in five additions, beginning and ending with the flour. Mix each addition just enough to incorporate, as overmixing will lead to a tougher cake. Scrape down the sides of the bowl one last time and mix briefly to blend well.

Bake the cake

Spoon the batter in large dollops over the pears and smooth it into an even layer with an offset spatula. Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, 35 to 45 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edge of the pan. Turn a cake plate upside down on top of the cake pan and, using pot holders, carefully invert the cake pan onto the plate.

Pumpkin Pie Flan

Pie-spiced pumpkin turns this classic caramel-covered Spanish custard into a Thanksgiving-worthy dessert. This recipe is excerpted from the cookbook The Food You Crave.

• Nonstick cooking spray
• 2/3 cup granulated sugar
• 1/2 cup whole milk
• 1/4 cup evaporated milk
• 2 large eggs
• 2 large egg yolks
• 1 tsp. vanilla extract
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 3/4 cup canned solid-pack pumpkin

Heat the oven to 350°F. Arrange eight 4-oz. ramekins in a 9 x 13-inch baking pan. Coat the ramekins lightly with cooking spray.

In a small saucepan, heat 1/3 cup of the sugar over medium heat, stirring constantly, until it melts and forms a medium-brown caramel, about 7 minutes. Working quickly, transfer 2 tsp. of the caramel to each ramekins, swirling as soon as you spoon in the caramel (it will harden quickly). Set aside.

Combine the whole milk and evaporated milk in a medium saucepan over medium heat until warm. Reduce the heat to a low simmer and keep warm.

Meanwhile, bring 4 cups water to a boil and keep hot.

Whisk together the whole eggs, egg yolks, the remaining 1/3 cup sugar, the vanilla, cinnamon, and nutmeg in a medium bowl. Fold in the pumpkin, then fold the pumpkin mixture into the warm milk mixture. Divide the filling among the ramekins, then place the baking pan in the oven. Pour the hot water into the baking pan until it reaches halfway up the sides of the ramekins. Bake until the flans are just set, 35 to 40 minutes. Let cool completely.

Place a dessert plate on top of each ramekin and invert; the flan should slide out and syrup should flow onto the sides of the dish.

Pear & Brown Sugar Crisp

My grandmother would add a tablespoon or so of bourbon to her pear crisp filling. She called the addition “a little flavoring.”

For the topping:

• 2/3 cup all-purpose flour
• 5 Tbs. unsalted butter, softened
• 3/4 cup rolled oats (instant or old-fashioned oatmeal)
• 1/2 cup firmly packed light brown sugar
• Pinch salt

For the pear filling:

• 3 lb. pears (about 6 large) such as Bosc or Bartlett, peeled, halved, and cored
• 1 Tbs. fresh lemon juice
• 2 tsp. pure vanilla extract
• 1/3 to 1/2 cup granulated sugar
• 1/2 tsp. ground cinnamon
• Pinch ground cloves
• 4-1/2 tsp. cornstarch

Make the topping:

In a food processor, combine the flour, butter, oats, brown sugar, and salt; pulse until the mixture starts to hold together. Set aside.

Make the filling:

Heat the oven to 350°F. Cut the pears into pieces about 1 inch long by 1/2 inch thick. In a large bowl, mix the pears, lemon juice, vanilla, 1/3 cup of the sugar, the cinnamon, cloves, and cornstarch; toss to combine. Taste and add more sugar if you like.

Bake the crisp:

Pour the pear mixture into an 11x7 inch ovenproof baking dish or into individual ramekins. Cover with the topping. Turn the oven down to 325°F and bake the crisp until the top is golden brown and the pears are tender, 70 to 80 minutes. Serve warm or at room temperature.

Brown Butter Pumpkin Layer Cake

A gingery glazed nut topping and brown-butter-spiked cream cheese frosting are the finishing touches for this spectacular spiced pumpkin cake. Double the topping if you want to pile the nuts on as shown in the photo.
For more side Thanksgiving dessert recipes visit The Guide to Thanksgiving Dinner.

For the purée

• 2 tsp. vegetable oil
• 1 medium-large Sugar Pie pumpkin, cut in half from stem to bottom and seeded

Tip:

You can substitute canned pumpkin purée for homemade, if you like.

For the cake

• 6 oz. (3/4 cup) unsalted butter; more for the pans
• 9 oz. (2 cups) unbleached all-purpose flour; more for the pans
• 1-1/2 tsp. baking soda
• 1-1/2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 3/4 tsp. table salt
• 1/4 tsp. ground cloves
• 1-1/2 cups granulated sugar
• 2/3 cup firmly packed light brown sugar
• 2 large eggs
• 1/3 cup buttermilk

For the topping

• 1-1/2 Tbs. unsalted butter
• 2/3 cup pecans
• 1/2 cup unsalted, raw, hulled pepitas
• 2 Tbs. firmly packed light brown sugar
• 1/4 tsp. table salt
• 1-1/2 Tbs. chopped crystallized ginger

For the frosting

• 4 oz. (1/2 cup) unsalted butter
• 8 oz. cream cheese, at room temperature
• 1/4 cup firmly packed light brown sugar
• 5 oz. (1-1/4 cups) confectioners’ sugar

Make the pumpkin purée

Position a rack in the center of the oven and heat the oven to 350°F. Brush a 9x13-inch baking dish with the oil. Put the pumpkin halves in the dish cut side down and bake until tender when pierced with a fork, about 45 minutes. Let cool. Peel the pumpkin and purée the flesh in a food processor until smooth. You’ll need 1-1/2 cups of the purée for the cake. Refrigerate or freeze any remaining purée for another use.

Make the cake

Position a rack in the center of the oven and heat the oven to 350°F.


Butter and flour two 9-inch round cake pans with removable bottoms (or butter two 9-inch round cake pans, line the bottoms with parchment, butter the parchment, and flour the pans).


Melt the butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns a nutty golden-brown, about 4 minutes. Pour into a small bowl and let stand until cool but not set, about 15 minutes.

In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt, and cloves. In a large bowl, whisk 1-1/2 cups of the pumpkin purée with the granulated sugar, brown sugar, eggs, and buttermilk until very well blended. With a rubber spatula, stir in the flour mixture until just combined. Gently whisk in the brown butter until completely incorporated. Divide the batter evenly between the prepared pans.


Bake the cakes until a tester inserted in the center comes out clean, about 28 minutes. Let the cakes cool in the pans for 10 minutes. Turn the cakes out onto racks, remove the pan bottoms or parchment, and cool completely.

Make the topping

Melt the butter in a heavy-duty 12-inch nonstick skillet over medium heat. Add the pecans and pepitas and cook until the pecans brown slightly and the pepitas begin to pop, about 2 minutes. Sprinkle in the brown sugar and salt and stir until the sugar melts and the nuts are glazed, about 2 minutes. Stir in the ginger. Remove from the heat and let the mixture cool in the skillet.

Make the frosting

Melt the butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns a nutty golden-brown, about 4 minutes. Pour into a small bowl and let stand until the solids settle at the bottom of the bowl, about 5 minutes. Carefully transfer the bowl to the freezer and chill until just firm, about 18 minutes. Using a spoon, carefully scrape the butter from bowl, leaving the browned solids at the bottom; discard the solids.


Using an electric mixer, beat the butter, cream cheese, and brown sugar on medium-high speed until light in color and the brown sugar has dissolved, 2 minutes. Gradually beat in the confectioners’ sugar and continue beating until fluffy, 1 to 2 minutes.

Assemble the cake

Put one cake layer on a cake plate. Spread 1/2 cup of the frosting on the layer. Sprinkle 1/2 cup of the nut mixture over the frosting and top with the second layer. Frost the top and sides of the cake with the remaining frosting. Arrange the remaining topping in a ring 1-1/2 inches in from the edge of the cake and serve

Upside-Down Quince and Honey Spice Cake

Poached quinces turn a beautiful rosy color, which make a stunning top to the cake when arranged in concentric circles.

For the poached quinces:

• 3 medium to large fresh quinces
• 1 bottle (750 ml) dry white wine
• 3-1/2 cups granulated sugar
• 2 3-inch strips fresh orange zest (use a vegetable peeler and avoid the white pith)

For the cake:

• Nonstick cooking spray
• 8-1/2 oz. (1-3/4 cups plus 2 Tbs.) unbleached, all-purpose flour
• 1 tsp. ground cinnamon
• ¾ tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. table salt
• ½ tsp. ground nutmeg
• ¼ tsp. ground cloves
• 2 oz. (½ cup) almond flour
• 5 oz. (10 Tbs.) unsalted butter, softened
• 2/3 cup packed dark brown sugar
• 1/2 cup honey
• 3 large eggs
• 1 tsp. pure vanilla extract
• Unsweetened whipped cream, for serving (optional)

Poach the quinces:

Peel the quinces, trim the ends, and cut them in half from stem to base, leaving the cores intact. Place the quince halves in a 4-quart saucepan and add the entire bottle of white wine, the granulated sugar and the orange zest. Bring to a boil over medium heat, and then lower the heat to a bare simmer. Weight the quinces down with a small plate to submerge them in the liquid and poach until pink and tender, 50 to 60 minutes. Cool the quinces to in the syrup. Transfer the quinces and syrup to a container and refrigerate overnight.

Make the cake:

Position a rack in the center of the oven and heat the oven to 350ºF. Coat a 10-inch round cake pan with the cooking spray, line the bottom of the pan with parchment paper, and lightly coat the paper.

Using a sharp knife, halve each quince and run the knife under the cores to remove them. Cut the quinces into 1/8th-inch-thick slices. Arrange the slices in slightly overlapping concentric circles in the the prepared cake pan until the bottom of the pan is covered. (You may have some slices of quince leftover to enjoy with cheese or add to applesauce).  Pour 3/4 cup of the poaching syrup over the quinces, reserving the rest.

Sift the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves into a medium bowl. Whisk in the almond flour and set aside. In a stand mixer fitted with the paddle attachment, beat the butter, dark brown sugar, and honey on medium speed until creamy smooth and light, 2 to 3 minutes. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla extract.

Mix in the dry ingredients on low speed to combine them, then turn the speed to medium and beat the batter until smooth, thick and emulsified, stopping once to scrape down the sides of the bowl, about 1 minute. Spoon the batter over the quinces in the pan, and with an offset spatula, gently and evenly spread it to the sides of the pan, smoothing the surface.

Bake the cake, rotating it 180 degrees after 20 minutes to ensure even browning, until it springs back lightly when touched, and a tester inserted in the center comes out clean, about 40 minutes. Cool the cake in the pan on a rack for 15 to 20 minutes. While still warm, run a knife around the sides of the cake and invert the cake gently onto the rack to cool completely. If any slices of quince break or are dislodged, gently place them back on the cake with a butter knife.

Before serving the cake, brush the surface of the quince with some of the leftover poaching syrup. Serve the cake with dollops of the unsweetened whipped cream (if using).

Sweet Potato Spice Cake with Fresh Ginger & Pecan Streusel Topping

This cake is incredibly moist, thanks to the sweet potato, and the fresh ginger adds a vibrancy that other spice cakes can only dream of. One piece is never enough.

For the pecan streusel topping:

• 3 oz. (2/3 cup) unbleached all-purpose flour
• 1/2 cup very firmly packed light brown sugar
• 1/2 cup chopped toasted pecans
• 1/8 tsp. table salt
• 2 oz. (1/4 cup) unsalted butter, melted

For the cake:

• 3/4 cup vegetable oil; more for the pan
• 1-1/2 cups very firmly packed light brown  sugar
• 3 large eggs, at room temperature
• 1 cup baked, mashed sweet potato, at room temperature or slightly warmer (from about one 15-ounce sweet potato)
• 1 Tbs. molasses
• 1 Tbs. finely grated fresh ginger
• 3/4 tsp. table salt
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground cardamom
• 1/8 tsp. freshly grated nutmeg or 1/4 teaspoon ground nutmeg
• 7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour; more for the pan
• 1-1/2 tsp. baking soda

Tip:

Baking and mashing a sweet potato is easy. Heat the oven to 450°F. Prick the skin of the sweet potato several times with a fork, set the potato directly on the oven rack, and bake until very tender, about 1 hour. (If you’re in a hurry, prick a large sweet potato with a fork, set on a paper towel, and microwave on high until tender, about 5 minutes.) When the potato is cool enough to handle, peel off the skin and smash the flesh in a bowl with a masher, or whisk until smooth.

Make the pecan streusel topping:

In a small bowl, stir the flour, brown sugar, pecans, and salt. Drizzle the melted butter over the dry ingredients and stir until well combined. The streusel should feel clumpy, not sandy, when gently squeezed between your finger- tips. If the streusel seems dry, add more melted butter.

Make the cake:

Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil and flour a 9-inch-square baking pan; tap out excess flour.

In a medium bowl, combine the oil, brown sugar, and eggs and, using a whisk, stir until the mixture is smooth and the sugar begins to dissolve, 30 to 60 seconds. If the sugar forms lumps, break them up with your fingers; a few tiny lumps are fine. Whisk in the sweet potato, molasses, grated ginger, salt, cinnamon, cardamom, and nutmeg. Sift the flour and baking soda directly onto the batter. Using a whisk or rubber spatula, combine the ingredients until well blended and almost smooth.

Pour the batter into the prepared pan, spreading it evenly with the spatula. Sprinkle the streusel evenly over the batter, creating small clumps as you go by squeezing the streusel between your fingers. Bake until a skewer inserted in the center comes out with only moist crumbs clinging to it, about 45 min. Set the pan on a rack to cool for 15 min. Run a knife around the edge of the pan. Let cool until just warm and then cut into squares and serve from the pan, or wrap well in plastic. Store at room temperature for up to a week.

Sweet Wine & Honey Roasted Pears

If you want to get fancy, you can top the pears with ice cream, Devon cream, crème fraîche or mascarpone, but plain old heavy cream is awfully good, and has the virtue of simplicity. A scattering of toasted almonds would also be welcome.

• 4 firm-ripe pears (any variety)
• 1 Tbs. unsalted butter, softened
• 2 Tbs. plus 2 tsp. honey
• 1/2 cup sweet dessert wine, such as a late-harvest Muscat or a Viognier like Bonny Doon’s Viognier Doux
• 1/3 to 1/2 cup heavy cream, at room temperature, for serving

Tip:

A melon baller does a neat job of coring pears. Or use the smallest paring knife you have (I use a 2-1/2-inch blade), cutting with only the tip of the blade.

Position a rack in the center of the oven and heat the oven to 375°F. Peel, halve, and core the pears. Smear the butter over the bottom of a 9x13-inch baking dish or small roasting pan. Set the pear halves cut side down in the dish.

Drizzle 1 tsp. of honey over each pear half. Pour in the sweet wine. Roast for 40 min. Remove the dish from the oven and, using pot holders, tilt the dish so the juices pool in one corner. With a spoon, baste each pear with some of the juices. Continue to roast until the juices cook down to a glazy consistency and the pears are very tender and take on a light toasted color, another 15 to 20 min. Lift up the cut side of a pear; it should look nicely caramelized. Turn off the oven and leave the pears in the oven to keep warm until serving time (the liquid will continue to thicken and the pears will brown a bit more).

If the juices have completely evaporated at serving time, add a Tbs. or two of hot water to the pan and swirl to recreate a syrupy glaze. Drizzle the glaze over each pear. Serve warm and pass a pitcher of heavy cream to pour over. Leftovers are good eaten at room temperature or warmed gently.

Bourbon-Glazed Brown Sugar Pecan Poundcake

For the cake:

• 12 oz. (1-1/2 cups) unsalted butter, at room temperature; more for the pan
• 1/2 cup fine, dry, plain breadcrumbs (store-bought are fine)
• 15-3/4 oz. (3-1/2 cups) unbleached all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. kosher salt
• 3 cups lightly packed light brown sugar
• 5 large eggs, at room temperature
• 2 tsp. pure vanilla extract
• 3/4 cup buttermilk
• 1/4 cup bourbon
• 2-1/4 cups toasted, coarsely chopped pecans

For the glaze:

• 1/3 cup granulated sugar
• 1/3 cup bourbon

Make the cake:

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 10-inch (12-cup) Bundt pan and dust it with the breadcrumbs, shaking out and discarding the excess crumbs.

Sift together the flour, baking powder, and baking soda into a medium bowl. Add the salt and mix with a rubber spatula.

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed, gradually adding the brown sugar until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, mixing just enough to incorporate and pausing to scrape the bowl once or twice. Add the vanilla and mix until just combined.

In a measuring cup, combine the buttermilk with the bourbon. With the mixer running on low speed, alternate adding the flour mixture and the buttermilk mixture in five additions, beginning and ending with the dry ingredients, stopping occasionally to scrape the bowl. Mix until just combined. Add the toasted pecan pieces and mix until the nuts are just incorporated.

Pour the batter into the prepared pan and smooth the top with a spatula. Bake until the cake is golden brown and a cake tester or skewer comes out clean, 65 to 70 minutes. Transfer the cake to a rack and cool in the pan for 15 minutes.

Make the glaze:

Combine the sugar and bourbon in a small saucepan or skillet. Cook over medium-low heat until the mixture comes to a simmer and the sugar dissolves, 3 to 5 minutes. Turn the cake out of the pan onto a cooling rack. With a pastry brush, brush the warm glaze over the entire surface of the cake. Allow to cool completely.

Sweet Wine & Honey Roasted Pears

If you want to get fancy, you can top the pears with ice cream, Devon cream, crème fraîche or mascarpone, but plain old heavy cream is awfully good, and has the virtue of simplicity. A scattering of toasted almonds would also be welcome.

• 4 firm-ripe pears (any variety)
• 1 Tbs. unsalted butter, softened
• 2 Tbs. plus 2 tsp. honey
• 1/2 cup sweet dessert wine, such as a late-harvest Muscat or a Viognier like Bonny Doon’s Viognier Doux
• 1/3 to 1/2 cup heavy cream, at room temperature, for serving

Tip:

A melon baller does a neat job of coring pears. Or use the smallest paring knife you have (I use a 2-1/2-inch blade), cutting with only the tip of the blade.

Position a rack in the center of the oven and heat the oven to 375°F. Peel, halve, and core the pears. Smear the butter over the bottom of a 9x13-inch baking dish or small roasting pan. Set the pear halves cut side down in the dish.

Drizzle 1 tsp. of honey over each pear half. Pour in the sweet wine. Roast for 40 min. Remove the dish from the oven and, using pot holders, tilt the dish so the juices pool in one corner. With a spoon, baste each pear with some of the juices. Continue to roast until the juices cook down to a glazy consistency and the pears are very tender and take on a light toasted color, another 15 to 20 min. Lift up the cut side of a pear; it should look nicely caramelized. Turn off the oven and leave the pears in the oven to keep warm until serving time (the liquid will continue to thicken and the pears will brown a bit more).

If the juices have completely evaporated at serving time, add a Tbs. or two of hot water to the pan and swirl to recreate a syrupy glaze. Drizzle the glaze over each pear. Serve warm and pass a pitcher of heavy cream to pour over. Leftovers are good eaten at room temperature or warmed gently.

Bourbon-Glazed Brown Sugar Pecan Poundcake

For the cake:

• 12 oz. (1-1/2 cups) unsalted butter, at room temperature; more for the pan
• 1/2 cup fine, dry, plain breadcrumbs (store-bought are fine)
• 15-3/4 oz. (3-1/2 cups) unbleached all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. kosher salt
• 3 cups lightly packed light brown sugar
• 5 large eggs, at room temperature
• 2 tsp. pure vanilla extract
• 3/4 cup buttermilk
• 1/4 cup bourbon
• 2-1/4 cups toasted, coarsely chopped pecans

For the glaze:

• 1/3 cup granulated sugar
• 1/3 cup bourbon

Make the cake:

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 10-inch (12-cup) Bundt pan and dust it with the breadcrumbs, shaking out and discarding the excess crumbs.

Sift together the flour, baking powder, and baking soda into a medium bowl. Add the salt and mix with a rubber spatula.

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed, gradually adding the brown sugar until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, mixing just enough to incorporate and pausing to scrape the bowl once or twice. Add the vanilla and mix until just combined.

In a measuring cup, combine the buttermilk with the bourbon. With the mixer running on low speed, alternate adding the flour mixture and the buttermilk mixture in five additions, beginning and ending with the dry ingredients, stopping occasionally to scrape the bowl. Mix until just combined. Add the toasted pecan pieces and mix until the nuts are just incorporated.

Pour the batter into the prepared pan and smooth the top with a spatula. Bake until the cake is golden brown and a cake tester or skewer comes out clean, 65 to 70 minutes. Transfer the cake to a rack and cool in the pan for 15 minutes.

Make the glaze:

Combine the sugar and bourbon in a small saucepan or skillet. Cook over medium-low heat until the mixture comes to a simmer and the sugar dissolves, 3 to 5 minutes. Turn the cake out of the pan onto a cooling rack. With a pastry brush, brush the warm glaze over the entire surface of the cake. Allow to cool completely.

Spiced Pumpkin Cheesecake with a Gingersnap Crust

This cheesecake is a luxurious twist on the traditional Thanksgiving pumpkin pie.

For the gingersnap crust:

• About 40 gingersnap wafers (to yield 2 cups cookie crumbs)
• 1/4 cup packed light brown sugar
• 2-1/2 oz. (5 Tbs.) unsalted butter, melted and cooled

For the filling:

• 2 lb. (four 8-oz. packages) cream cheese, at room temperature
• 1 1/3 cups packed light brown sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground allspice
• 1/4 tsp. freshly grated nutmeg
• 1/4 tsp. table salt
• 4 large eggs
• 2 large egg yolks
• 1 Tbs. pure vanilla extract
• One 15-oz. can pure solid-pack pumpkin (not pumpkin pie filling)

Position a rack in the middle of the oven and heat the oven to 350°F.

Make the crust: Pulse the cookies and brown sugar in a food processor until well combined and the crumbs are uniform. Transfer to a medium bowl; add the melted butter. Combine thoroughly, first with a spoon and then with your fingers, until the mixture is evenly moist, crumbly, and holds together when you squeeze a handful. Press the mixture evenly over the bottom and partway up the sides of a 9-inch springform pan. Chill for 5 minutes and then bake for 10 minutes. Let cool.

Make the filling: Heat a kettle of water. With an electric mixer or a wooden spoon, beat the cream cheese until smooth. In a separate bowl, whisk together the brown sugar, cinnamon, ginger, allspice, nutmeg, and salt. Add this mixture to the cream cheese. Beat until well blended, scraping down the sides and bottom of the bowl as needed. Add the eggs and yolks one at a time, making sure each is thoroughly incorporated before adding the next, and scraping down the bowl after each. Blend in the vanilla and pumpkin.

Scrape the batter into the cooled crust. The batter will come up past the crust and will fill the pan to the rim. Tap the pan gently once or twice on the counter to release any air bubbles. Set the pan in a larger baking dish (a roasting pan is good), and add enough hot water from the kettle to come about halfway up the sides of the springform pan. Bake until the top of the cake looks deep golden and burnished and the center is set (the cake may just barely begin to crack), 1 hour 35 minutes to 1 hour 45 minutes. The cake will jiggle a little bit when tapped. The top may rise a bit but will settle as it cools. Remove the cheesecake from the oven and run a thin-bladed knife between the crust and the pan sides (this will prevent the cake from breaking as it cools). Let the cheesecake cool to room temperature in the pan on a wire rack. Cover and chill overnight.

Apple Crisp with Pecans & Orange

Since apple season and the pecan harvest coincide, combine the two ingredients in a cinnamon-accented crisp. It smells heavenly while it bakes.

• About 1 tsp. softened butter for the baking dish

For the topping:

• 4-1/2 oz. (1 cup) unbleached all-purpose flour
• 1/3 cup old-fashioned rolled oats
• 1/4 cup plus 2 Tbs. lightly packed light brown sugar
• 1/4 cup plus 2 Tbs. granulated sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. kosher salt
• 4 oz. (1/2 cup) cold unsalted butter, cut into 8 pieces
• 1 cup lightly toasted, coarsely chopped pecans

For the filling:

• 3 lb. Granny Smith apples (6 large or 8 medium), peeled, cored, and sliced 1/4 inch thick
• 1/2 cup granulated sugar
• 2 Tbs. fresh orange juice (from 1 orange)
• 1 Tbs. finely grated orange zest (from 1 orange)
• 1-1/2 tsp. unbleached all-purpose flour
• 3/4 tsp. ground cinnamon
• 1/8 tsp. kosher salt

Position a rack in the center of the oven and heat the oven to 350°F. Lightly butter a 9x9x2-inch pan or other 10-cup ovenproof baking dish.

Make the topping:

In a food processor, pulse the flour and the oats until the oats are finely ground. Add the brown sugar, granulated sugar, cinnamon, and salt and pulse until just combined. Add the butter and pulse in short bursts until the mixture just starts to form crumbs and has a streusel-like consistency. When squeezed together with light pressure, the mixture should just clump. Add the pecans and pulse just to blend; you don’t want to chop the nuts further.

Assemble and bake the crisp:

In a large bowl, combine all of the filling ingredients and gently toss until well combined. Transfer the mixture to the prepared baking dish. Press down to compact slightly into an even layer. Sprinkle the topping in a thick, even layer all over the filling.

Bake until the topping is golden brown, the juices are bubbling around the edges, and the apples are soft when pierced with the tip of a knife, 55 to 60 minutes. Transfer to a rack to cool for 20 to 30 minutes before serving. The crisp can be served warm or at room temperature, but it’s best served the day it’s made.

Pumpkin Bread Pudding

This rich, satisfying pudding is lovely by itself, but the crème fraîche garnish adds a tangy smooth complement.

• 1 Tbs. softened unsalted butter
• 1/4 cup granulated sugar
• 1 large loaf (1 to 1-1/2 lb.) day-old challah or other soft, eggy-bread
• 3 oz. (1/2 cup) dried cranberries or golden raisins
• 1-1/2 cups whole milk
• 1-1/2 cups heavy cream
• 2/3 cup packed light brown sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. freshly grated nutmeg
• 1/2 tsp. table salt
• 3 large eggs
• 3 large egg yolks
• 8 oz. (1 cup) canned pure solid-pack pumpkin (not pumpkin pie filling)
• 1 tsp. pure vanilla extract
• 8 oz. crème fraîche for garnish (optional)

Heat a kettle of water. Position an oven rack on the middle rung and heat the oven to 350°F. With the softened butter, grease a 2-1/2-quart ceramic baking dish or casserole that’s 3 inches deep. Dust the inside with 2 Tbs. of the granulated sugar. Tap out and discard the excess.

Trim the ends off the bread and cut the rest into 1/2- to 2/3-inch slices. Cut the slices in half from top to bottom and arrange them in the prepared dish in overlapping rows or circles, stopping when the dish is full. Scatter the dried cranberries over the bread.

Combine the milk and cream in a heavy-based 2-quart saucepan over medium-high heat. Bring just to a boil and remove from the heat. In a large bowl, whisk together the brown sugar, cinnamon, nutmeg, and salt. Whisk in the eggs and yolks. Blend in the pumpkin and vanilla. Wrap a damp kitchen towel around the base of the bowl to hold it steady. Whisking constantly, gradually pour the hot milk-cream mixture into the pumpkin mixture. Pour the warm custard over the bread in the baking dish, making sure to soak each piece of bread completely. Gently press down on the bread to even the top of the pudding and to ensure that each slice is saturated.

Sprinkle the pudding with the remaining 2 Tbs. granulated sugar. Set the baking dish into a larger pan (a roasting pan is good). Set the pan on the oven rack and add enough hot water from the kettle to come halfway up the sides of the baking dish. Bake until the top is light golden and crusty and the pudding feels firm, 45 to 60 minutes. Let the pudding cool in its water bath on a rack. Serve warm or at room temperature in shallow bowls with generous dollops of crème fraîche, if using.

Caramelized Pear Upside-Down Cake

This cake is delicious warm or at room temperature.

• Softened unsalted butter for the pan

For the topping

• 2 medium firm-ripe Bosc pears (about 1 lb.)
• 1 recipe Basic Caramel
• 2 oz. (4 Tbs.) unsalted butter, cut into 4 pieces

For the cake

• 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
• 1-3/4 tsp. baking powder
• 1/2 tsp. ground ginger
• 1/2 tsp. ground cinnamon
• 1/4 tsp. table salt
• 1/2 cup whole milk
• 1-1/2 tsp. pure vanilla extract
• 4 oz. (8 Tbs.) unsalted butter, softened
• 1 cup packed light brown sugar
• 2 large eggs

Position a rack in the center of the oven and heat the oven to 350°F. Butter the bottom and sides of a 9x2-inch round cake pan (don't use a springform pan, as the caramel might leak out during baking). Line the bottom of the pan with a round of parchment and butter the top of the paper.

Make the topping

Peel, core, and cut the pears lengthwise into 1/4-inch-thick slices. Arrange the pear slices on the bottom of the pan in a circle around the edge, overlapping them slightly, with the pointed ends towards the center. If necessary, cut a little off the pointed ends to make the slices fit better. Or if the pear slices don't reach all the way to the middle, arrange a few of the shorter slices in the center to cover the bottom of the pan.

Make the Basic Caramel according to the directions. Immediately remove the pan from the heat and whisk in the 4 Tbs. of butter one piece at a time, until they are completely melted. Carefully pour the hot caramel evenly over the pears (it should spread over the pears and onto the bottom of the pan).

Make the cake batter

Sift the flour, baking powder, ginger, cinnamon, and salt into a medium bowl. Stir to combine. In a small bowl, stir together the milk and vanilla.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy, about 1 minute.Turn the mixer to medium and slowly add the brown sugar. Increase the speed to high and continue to mix until lightened in texture and color, 2 to 3 minutes total. Reduce the speed to medium and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Reduce the speed to low and alternate adding the flour mixture and milk mixture in five additions, beginning and ending with the flour. Mix each addition just enough to incorporate, as overmixing will lead to a tougher cake. Scrape down the sides of the bowl one last time and mix briefly to blend well.

Bake the cake

Spoon the batter in large dollops over the pears and smooth it into an even layer with an offset spatula. Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, 35 to 45 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edge of the pan. Turn a cake plate upside down on top of the cake pan and, using pot holders, carefully invert the cake pan onto the plate.