1 of 3 Photo by Annabelle Breakey
Pumpkin-Orange Cheesecake with Chocolate Crust and Salted Caramel
For a fissure-free cheesecake, beat your filling just until it's blended--no more. (Too much air in the mixture will make it pouf up, and then deflate, in the oven.)
Recipe: Pumpkin-Orange Cheesecake with Chocolate Crust and Salted Caramel
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3 of 3 Photo by Annabelle Breakey
Chocolate Pumpkin Cupcakes
The canned pumpkin in the batter keeps these cupcakes moist, reducing the amount of oil you need to use.
Recipe: Chocolate Pumpkin Cupcakes