With Thanksgiving less than 3 weeks away, pumpkin pie is on many people’s mind. Why not surprise your family and friends with a new decadent pumpkin dessert. (Plus this can be made ahead so you don’t have to worry about it on the big day.)
What you need:
– For the Blondie base:
1/2 cup pureed pumpkin
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
– For the Cheesecake topping:
1 block (8oz) cream cheese at room temp
¼ cup sugar
½ tsp vanilla
½ cup pumpkin puree
– For the Candied Pecan topping:
½ cup pecans (chopped or whole)
1/8 cup sugar
½ tsp cinnamon
Start by mixing the blondie mix as directed adding ½ of the pumpkin, cinnamon, nutmeg, and clove.
Spread the batter into a 8×8 pan lined with parchment.
Next make the cheesecake topping: cream together the cream cheese, sugar, egg, vanilla, and pumpkin.
Now top the blondie mix with cheesecake topping.
Bake at 350 degrees F until the cheesecake is set, approximately 30 minutes.
While this is baking, make the pecan topping.
Start with a good stainless steel or non-stick skillet. Add pecans, sugar, and cinnamon to skillet with heat on medium. Watch closely as the sugar heats and begins to melt.
This will happen very quickly so watch closely. As the sugar melts stir coating pecans evenly. When sugar is completely melted pour candied pecan mixture onto a silicone mat or parchment paper.
When pecans are completely cool place them in a zip lock bag and crush with a meat tenderizer or rolling pin until almost powder. You can also grind in a small food processor. I actually used my smoothie cup on my ninja! Worked like a charm.
As soon as you pull the blondies out of the oven sprinkle with the pecan dust. This give them a nice little crunch.
Now slice and enjoy.
These taste even better if you leave them in the refrigerator over night. Perfect for a make ahead Thanksgiving dessert!