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Pumpkin Cheesecake with Streusel Topping

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Vegan Planet: Pumpkin Cheesecake with Streusel Topping

Friday, November 26, 2010


Pumpkin Cheesecake with Streusel Topping

This year’s Thanksgiving pumpkin cheesecake was similar to the one I make every year, but as usual, I just had to do something a little different for the topping to keep it interesting. This time, I made a streusel-type topping by combining pecans, dried cranberries, and vegan butterscotch chips.  I pulsed them in a food processor to chop them up well and stirred in a little agave.  Instead of covering the entire top, I just framed the outer rim with the streusel. 

As Jon said when he had his first (!) slice, “You start out thinking you’re eating the best thing in the world, and then you get to the part with the topping on it and it’s even better.”  With that kind of review, I think this new topping may just have to make the rounds again next Thanksgiving!  Hope you all had a great Thanksgiving!

There's still time to enter my final Weekly Vegan MoFo Cookbook Giveaway!  Just leave a comment here for a chance to win a copy of my new book, Party Vegan!

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That cheesecake looks so good!
That cheesecake looks incredible!
Robin, I too dream of a vegan panet some time in our ifetime! This cheesecake looks lovely and the topping will be my next try on a pumpkin pie or cheesecake. Thank you for the inspiration!
Thanks Robin, I made your pumpkin cheesecake as part of our Thanksgiving feast and it was a huge hit by vegans and non vegans alike.
Oh my! That is the prettiest pumking cheesecake I've ever seen. Is the base recipe in one of your books?
Yes, the original recipe is in 1000 Vegan Recipes (although that one has a cranberry drizzle for the topping) -- the streusel is just something I made on the fly: I tossed some pecans, butterscotch chips, and dried cranberries in the food processor, pulsed to chop, and added a touch of agave. It was sooo good!

Oh, and I also posted the cheesecake recipe on my blog:
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