This irresistibly delicious Pumpkin Cheesecake Crumble with pecans and a delightful maple cream cheese topping is a lovely addition for the approaching festive season.
Hello, everyone! Are you ready for Halloween (If you celebrate)? Haven’t you accidentally eaten all candies you bought for kids? (If you answered “yes” to the last question, don’t be embarrassed. It’s fine. You need to know what you’re giving away. Quality control. Now, you still have some time to get more candies.)
While I am not really celebrating Halloween this week, and I don’t have any special treats for the blog, I am happy to share with you this Pumpkin Cheesecake Crumble.
A couple of weeks ago we celebrated Canadian Thanksgiving, and I was considering to make a crumble with real cubed pumpkin. I googled it to get some ideas and inspiration, and I was surprised to have found most recipes were suggesting pumpkin puree. I never would have thought to use pumpkin puree in a crumble. Pumpkin puree for a pumpkin pie. Cubed pumpkin – for a crumble. On the other hand, why not? It’s a simplified version of pumpkin pie, with no messing with the crust.
However, I wanted to make it more elevated, so I decided to merry a pumpkin cheesecake with a crumble. Plus pecans. Also, as I have some softened cream cheese leftovers, I whipped up maple cream cheese topping to serve with the crumble. My friends, you’ve got to double or better triple its amount – it’s so good!
Certainly, with the festive season fast-approaching, you might consider this recipe.
Also, I hope you have a lot of Halloween fun. And please don’t eat too many chocolates – reserve some space for this
Pumpkin Cheesecake Crumble.
Cheers for now. See you (Gosh. The time!) already in November!