Pipe Dream #235: To Get a What What – Mini Pumpkin Streusel Cheesecakes

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Can I get a what what?

Sorry, I just wanted to reference that song because I recently rediscovered it and was filled unwarranted nostalgia, as I never listened to it when it was a real popular song. Oh, for the days when commercial hip hop/Jay-Z was better.

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But guys. Get ready for something that never disappoints

Like a sprained ankle, boy, these aren’t anything with which to play.

Pumpkin. Streusel. Cheesecake. This ain’t no scrub hollering at you. Oh no. These elements are pure gold standalones, but when combined, they sing a tune catchier than Drake, Eminem, Kanye and Wayne put together.

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This is the most embarrassing post I’ve ever written. I think I need to go and wash out my mind with a Focus on the Family radio drama.

Also, in case you are wondering, Thanksgiving is soon. Wouldn’t this be a perfect Thanksgiving dessert?

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To likely mixes and unlikely mixes,


Pumpkin Streusel Mini Cheesecakes

Adapted from Kraft.com

2/3 cup  flour
1/4 cup + 2 tablespoons granulated sugar, divided
1/4 cup  packed brown sugar
6 tablespoons cold butter, cut into chunks
1/2 cup old-fashioned or quick-cooking oats, uncooked

4 ounces cream cheese, softened

1 1/2 eggs
1/2 can  (about 8 ounces) pumpkin puree
1 1/2 teaspoons  pumpkin pie spice

Preheat the oven to 350°F.

Mix flour,  2 tablespoons granulated sugar and brown sugar in medium bowl until blended; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and nuts.

Reserve 1/2 cup oat mixture; press remaining onto bottom of prepared pan. Bake 10 minutes. Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until blended; pour over the crusts. Sprinkle each with reserved oat mixture.

Bake 25 minutes, then cool for 10 minutes before transferring to a wire rack to cool completely. Store in the fridge.

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