For Canadians, Thanksgiving is just a couple of days away. Even if the basics are the same across the country …. turkey, stuffing and mashed potatoes …. every family has their own special twist they put on it somewhere. That could easily come in the form of dessert.
There are few flavors that say autumn better than pumpkin and ginger but why not switch up the traditional pumpkin pie for something extra special. I’m thinking, what’s wrong with combining a number of our favorites in one dessert!
Starting with a gingersnap crust for the base, then a pumpkin cream cheese layer topped with cinnamon apples. The thing with ‘Dutch apple’ (pie) that sets it apart is the crumb/streusel topping. So in keeping with the name of this recipe, I’m making a streusel topping as the final layer of our Thanksgiving dessert. Of course, you can always add a scoop of ice cream.
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- 24 (180 gm) or 1 1/2 cups cookie crumbs gingersnap cookies
- 1/4 cup unsalted butter
- 250 gm cream cheese, softened
- 1/2 cup sugar
- 1 tsp pure vanilla extract
- 1 tsp pumpkin pie spice OR USE A COMBO OF cardamom, ginger, cinnamon, nutmeg, cloves & mace)
- 3/4 cup (185 gm) pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 4 large apples, peeled, cored, thinly sliced & chopped
- 2 tsp cinnamon
- 1/4 cup sugar
- 2 Tbsp flour
- 1 cup oatmeal
- 3/4 cup flour
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 cup cold butter
Ingredients
Gingersnap Base
Pumpkin Cheesecake Filling
Apple Filling
Streusel
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- Preheat oven to 325 F. Line mini cheesecake pans with paper liners.
- In a food processor, add gingersnap cookies & process until you have fine crumbs. Place in a bowl; add butter & mix until fully combined. Evenly distribute the mixture between the mini cheesecake pans. Press each one down firmly & bake for 5 minutes. Remove from oven & set aside to cool.
- In a bowl, beat cream cheese, sugar, vanilla & spice for 1-2 minutes until smooth & creamy. Add in the pumpkin puree & mix until fully combined. Turn mixer to low speed & add egg; beating ONLY till just combined.
- Prepare apples & combine with cinnamon, sugar & flour.
- In a small bowl, combine oatmeal, flour, brown sugar & cinnamon. Cut in butter until mixture is crumbly.
- Evenly distribute the cheesecake filling over the gingersnap crusts. Top with apple filling then spoon an even layer of streusel over each cheesecake cup.
- Bake at 325 F. for 10-12 minutes or JUST until cheesecakes are set. Remove from oven & allow to cool at room temperature for at least an hour.
- Serve topped with a bit of whipped cream or ice cream if desired.
- I have always loved Dutch 'Speculaas' spice so I used it in all 3 parts of the filling instead of what I listed in the recipe. It has a unique combination of cinnamon, nutmeg, cloves, ginger, cardamom, aniseed, mace & black pepper.
- This recipe can be easily halved if 36 is too many for you.