I am such a big fan of dessert that I really like to keep a few things on hand, you know, for emergencies. One of my go-to desserts is SaraLee frozen cheesecake. It’s awesome by itself, but I usually opt to jazz it up a little. Especially if I’m serving it to friends and family. My basic instinct is to add chocolate to everything, but in the fall I get a little bit pumpkin crazy. So… recently I came up with this pumpkin drizzle crunch topping for my cheesecake and I have to say that it’s really, really good. You should definitely try it! Here’s how:
You start with a frozen SaraLee original cream cheesecake. These are usually less than $5 at Walmart, by the way.
As your cheesecake is thawing, whip up your toppings: Pumpkin Spice Syrup and Pecan Crumble.
Pumpkin Spice Syrup:
15 oz can pumpkin puree
1/2 cup brown sugar
2 TBSP granulated sugar
1 1/2 teaspoons cinnamon
1 pinch nutmeg
1 cup water
Directions: Whisk all ingredients together in a small saucepan over low heat. Put a lid on it and let simmer for 20 minutes, stirring occasionally. Strain the liquid out of it and pour into a bottle or jar.
1/2 cup chopped pecans
1/2 cup flour
1/4 cup brown sugar
3 Tablespoons softened butter
Directions: Preheat oven to 350 degrees. Mix all ingredients together in a small bowl. Spread mixture out onto a cookie sheet lined with foil or parchment paper, and cook for 10-15 minutes (just until it looks crunchy enough for you.) Break apart.
It’s so nice to have a “fancy” dessert to serve that you don’t even have to make yourself. When you make it uniquely yours with a super easy and delicious topping? Win-win. Pumpkin cheesecake has never been so easy! What is your favorite way to jazz up a frozen dessert?
This is a sponsored conversation written by me on behalf of Sara Lee. The opinions and text are all mine.