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!
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