I’m doing another retake. First it was the potatoes, gratin to mashed, and now it’s the pumpkin, from caramel pie to cheesecake. It’s repetitive, I know. I also admit, for a toddler blog, I have quite a few pumpkin recipes (here, here, here, and here). But, what can I say I’m a raging pumpkin-a-holic.
I’m working on cutting back. After all, this isn’t “Jessica’s Pumpkin Party” (although, it has a nice alliteration ring to it!). In the meantime, before I decide to lay low on the orange stuff I have to tell you about this amazing pumpkin cheesecake crumble. The taste and texture is similar to a New York style cheesecake, but immersed in pumpkin goodness. The original recipe was for making cheesecake squares with sour cream topping. I simplified mine and made it into a pie, left the sour cream out, and served it with crumbles of the leftover crust. The crumble tastes like evil granola: full of nutty, whole grain flavors that mask the fatty, buttery, white flour reality.
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