Raise your hand if you get swept away with pumpkin fever every fall! The pumpkin craze finally reached the shores of the UK last autumn with the arrival of the pumpkin spice latte but those of us in the know knew where to find canned pumpkin years ago. During the pumpkin shortage of 2011 I bought and carried about 10 cans of pumpkin straight across London for fear of being without pumpkin pie. Eating and baking with pumpkin is more of a North American thing and when I arrived back in the US permanently, just over a month ago, I went crazy and bought every single pumpkin product I saw on the shelves.
As a result there are half eaten bags, cans and packages of miscellaneous pumpkin products throughout the house. Yes, there are also pumpkin crumbs all over. At this point in time we haven’t bought a vacuum cleaner either. Hopefully no pumpkin loving mice find their way over to our place!
I thought it would be fun to turn a few of the leftovers into a new dessert. How to turn a half stale box of donuts into something delicious though? I could mush it up but I’ve already done bread pudding. I pulled the pumpkin spice cream cheese out and knew it had to be something cheesecakey.
It couldn’t just be any cheesecake though. It had to be something that hasn’t been done before (at least nothing that I’ve seen before). I’m a total streusel fiend. I make tubs of streusel to keep on hand. It’s the kind of ingredient that transforms a meh dessert or bland breakfast into something new and delicious. I ground up the stale donuts, a few graham crackers and some melted butter to make pumpkin donut streusel!
1 pumpkin cake donut (store bought or homemade)
4 cinnamon graham crackers
1/2 stick unsalted butter, melted
1 cup heavy cream
1 tsp vanilla
1/4 cup granulated sugar
8 oz pumpkin spice cream cheese, at room temperature (you could also use plain)
4 pumpkin cake donuts (for the bottom of the pots)
4 mason jars
- Preheat the oven to 350 F. In a food processor grind the graham crackers until it resembles crumbs. Pour into a medium sized bowl. Add the pumpkin donut to the food processor until it is fairly mashed. Add to the bowl with the melted butter. Stir until the mixture is wet and clumpy.
- Pour the mixture onto a lightly greased baking sheet and bake for 20 minutes (halfway through give the mixture a stir). Set aside to cool.
- Make the cheesecake mixture. Add the heavy cream, vanilla and sugar to the bowl of an electric mixer and whip until stiff peaks form. Fold in the cream cheese.
- Place 1/2-1 crumbled pumpkin cake donut at the bottom of each jar. Spoon the cheesecake mixture on top. Sprinkle the cooled donut streusel over each jar just before serving.
American Cupcake Life original recipe