Paleo Pumpkin Cake with Chocolate Chips

I don't have awesome pictures of this gluten-free treat because when something is really yummy photography takes a backseat. Seriously, how do foodographers do it?

Ingredients:
3 cups blanched almond flour
1/2 teaspoon real salt
1 teaspoon baking soda
1/4 cup coconut oil
1/2 cup raw honey
3 large eggs
1 tablespoon vanilla extract
1 cup fresh pureed pumpkin
1 cup dark chocolate chips (60% cacao or higher)

Directions:
Preheat oven to 350 degrees F. Grease 9x13 inch cake pan with coconut oil.
Combine almond flour, salt, and baking soda in a large mixing bowl. Add the remaining ingredients, except for the chocolate chips, and set your mixer to medium until all is well combined and all the dry ingredients are wet (this batter is on the thicker side). Fold in chocolate. Spread batter in the cake pan and bake for approximately 25 minutes.

White-Chocolate Spiced-Pumpkin Cheesecake

I love this twist on a delightful dessert. The white chocolate marries so well with the flavors of pumpkin and cream cheese. It's not the first time I've put white chocolate into a cheesecake, and I dare say it won't be the last. Also, another little perk to this cheesecake is that it only uses one package of cream cheese, which cuts down on the typical cheesecake-fat-content. Furthermore, the one and a half cups of pumpkin puree is very good for you. Enjoy!

Ingredient:
Crust:
12 graham crackers
1 stick butter, melted
1/2 teaspoon cinnamon
1 tablespoon brown sugar

Filling:
1 8oz. package cream cheese
3 eggs
4oz. white chocolate
1 1/2 cups fresh pumpkin puree
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 granulated sugar
1/2 cup brown sugar

Directions:
In a food processor, process crackers, cinnamon, brown sugar, and melted butter until the mixture forms a fine grain. Press into a prepared cheesecake pan.
Preheat oven to 350 degrees. Melt white chocolate in a double boiler until just melted; stir and set aside. In a large bowl, cream 8oz cream cheese with sugars; add eggs, pumpkin puree, flour, cinnamon, nutmeg, white chocolate; mix well. Pour filling into prepared crust; bake 45 to 55 minutes. Cool 15 minutes; chill for at least 1 hour.