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UPSIDE DOWN PUMPKIN CHEESECAKE
A delicious fall dessert. Full of the fall flavors of pumpkin and spice with none of the sugar/carb overload.
Put everything into a deep bowl
Mix with a hand mixer for 2 to 3 minutes
Transfer cheesecake mixture into a pie pan.
Gently chop the 1/3 cup of salted nuts. I used my Ninja and pulsed for 10 seconds.
Add the chopped nuts, butter and cinnamon/sugar mixture into a pan over medium heat.
Stir until fully mixed and melted.
Allow the mixture to cool for a few minutes.
Crumble mixture over the cheesecake.