This is my new favorite dessert for fall...and it doesn’t matter if you, your kids or your guests aren’t such pumpkin fans—you’ll still love it. Using a ready-made graham cracker crust is one of my tricks to avoid having to crush graham crackers; you can even avoid mixing crumbs with melted margarine. Simply crush the crust and sprinkle into the bottom of your dishes, and you’re done (I do this when making regular cheesecake, too). To get the towering look in the photo, I doubled the topping, but it’s perfectly delicious with just the quantity listed below.
Pumpkin Crunch Cheesecake (Parve)
- Cooking and Prep: 50 m
- Serves: 12
Prepare the Pumpkin Crunch Cheesecake
Preheat oven to 350 degrees Fahrenheit.
Crumble the graham cracker crust and add to the bottom of 12 ramekins or mini mason jars.
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 no filling dripped on the sides.
Add all topping ingredients to a Ziploc bag. Using a meat mallet or the bottom of a pot, bang 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.