Pumpkin Crunch Cheesecake (Pareve)
Serves: 12 desserts
 
Ingredients
  • This recipe is for the hot version. For the cold version, omit the egg and bake the nut topping separately for about 12 minutes.
  • 1 graham cracker crust
Filling:
  • 1 (8-ounce) container Tofutti or Wayfair cream cheese
  • ½ cup pumpkin puree
  • 6 tablespoons brown sugar
  • ½ tsp cinnamon
  • 1 egg
Topping:
  • ⅔ cup pecans
  • ⅔ cup brown sugar
  • 3 tablespoons margarine, melted
Instructions
  1. Preheat oven to 350ºF.
  2. Crumble the graham cracker crust and add to the bottom of 12 ramekins or mini mason jars.
  3. In the bowl of an electric mixer, combine all filling ingredients. Add to jars and bake for 20 minutes. I recommend adding the filling using a piping bag so the finished desserts look neater and there’s not filling dripped on the sides.
  4. Add all topping ingredients to a Ziploc bag. Using a meat mallet or the bottom of the pot, bag the filling to crush the nuts. Mix the ingredients together by smushing them around in the bag. Add to the top of each ramekin. Bake another 20 minutes.
Recipe by Between Carpools at https://betweencarpools.com/the-pecan-pumpkin-crunch-dessert-were-enjoying-this-fall/