Well, it’s been three days since we’ve started selling our new seasonal flavors, and the Pumpkin Cheesecake Crunch seems to be the front runner! It’s still early, and there’s plenty of time for the others to catch up for sure, but we thought we would report on this delicious guy.
We pre-ordered our fresh, local pumpkin puree months ago from Stahlbush Island Farms to prepare for our seasonal case flip. The flavor is unbelievable! It’s so moist, SUPER pumpkin-y, and lightly spiced. This recipe has been perfected over the years and has been used for the Pumpkin Maple, Pumpkin Cardomon, and now our newest little addition Pumpkin Cheesecake Crunch.
We could have done what’s been done so many times before and create a graham cracker crust on the bottom of a pumpkin cake (blah, blah, blah). After baking a few trials with the crust version we thought the crust was too soggy and it seemed a little fussy for us. We like to keep things straight- forward and delicious,’ cause eating cupcakes should not be hard. So we created a nice CRISP topping by taking our pumpkin cupcakes, breaking them up, and toasting them in the oven to create an actual crunchy pumpkin crumb topping.
Cream cheese frosting tops this cake as the “cheesecake” element. Our delectable cream cheese frosting is, basically,a high quality local cream cheese, powdered sugar, double fold vanilla, and rich local butter.
So there you have it:. Local pumpkin spice cake topped with rich cream cheese frosting, and dunked in crisp toasty-licious pumpkin cake crumbs. If this does not answer all of your pumpkin problems, we don’t know what will. These are available throughout the months of November and December, so clear out your schedule and make room in your belly! You will be SO glad that you did.