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Pumpkin Cheesecake with Gingersnap-Walnut Crust

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We pulled out a few of our favorite EatingWell tricks to achieve plenty of creaminess in our pumpkin cheesecake without all the saturated fat of a typical recipe: nutrient-packed canned pumpkin and pureed nonfat cottage cheese replace some of the cream cheese. A touch of pumpkin pie spice warms up the flavor. For the crust, shop the natural-foods section for gingersnaps without any hydrogenated oil. Simple toasted walnuts are an elegant garnish. Or try making candied walnuts. Just be careful not to eat all of them before they make it to the cake!

Mocha Yule Log

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A bûche de Noël--a cake decorated like a yule log--is a traditional dessert served around Christmastime in France, Belgium, Canada and some other French-speaking countries. Our recipe, which is just as tasty served cold as it is at room temperature, is lighter than air. The chocolate brown-butter génoise cake made with whole-grain flour is easy to roll up and it's covered with a billowy espresso-spiked 7-minute frosting. We've substituted agave nectar for white sugar in the frosting. It's pretty garnished with meringue mushrooms and sugared rosemary.