Butterscotch Bottom Pumpkin Spice Cheesecake
Since this is the first Fall that my blog has been around I really felt like it was lacking a pumpkin recipe that I’ve been seeing all over Pinterest. So I thought I better get on it~introducing my Butterscotch Bottom Pumpkin Spice Cheesecake! Graham cracker crust is layered with butterscotch, pumpkin spice cheesecake filling then topped with candied pecans. A quick no-bake dessert that is perfect for Fall.
I’ll be honest, I’m not much a baker. While it’s a goal I’ve set for myself over the next year I’m not quite there so when I make a dessert it has to be a quick and most likely no bake. Since most pumpkin recipes are baked pies, cookies and cakes I had to be creative and pull from recipes that I’ve already made and reinvent it. Bingo! My Chocolate Bottom Strawberry Cheesecake is a no-bake dessert that can easily be updated with pumpkin flavor.
Before we get to the video, I made some candied pecans for the top of this pie. I made these prior to the video and they are not included so quickly let me tell you how. Gather a 2 ounce package of chopped pecans, 1 Tbs butter and 1 Tbs brown sugar Add butter to the pan and begin to melt, add pecans and brown sugar. Stir quickly over high heat for 2 minutes until the butter and brown sugar begin to caramelize. Take off heat and pour on a piece of wax paper on a pan. Let cool while you make the pie.
Now on to the video. *Part way through the video the lens sadly got splattered & I didn’t realize it! This is my 2nd video so I am kind of glad it happened so I can be a little more cautious next time!
Just a few easy steps and then in to the refrigerator to set. And here you are…….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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**Music ‘A Hoot’ by Partners in Rhyme