UPSIDE DOWN PUMPKIN CHEESECAKE


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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.
Course Dessert
Prep Time 20 minutes
Servings
people
Ingredients
Course Dessert
Prep Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Put everything into a deep bowl Mix with a hand mixer for 2 to 3 minutes Transfer cheesecake mixture into a pie pan.
  2. 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. Enjoy immediately!
Recipe Notes

6 thoughts on “UPSIDE DOWN PUMPKIN CHEESECAKE

  1. This was incredible! Thick and perfectly textured. I love me a pie crust, so I was leery of eating pie without one – wondering how it would hold up. I didn’t miss it. The nuts on top – sliced and toasted – made it a delight to eat. And that unmistakable spicy holiday smell will draw every nose in a 20 foot radius.

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