Baked Pumpkin Cheesecake—Prototype 1:
This one had been on my mind for a long time. I finally got around to making a baked cheesecake involving what I felt to be a popular October flavor. This first prototype was done, of course, in that very month.
2 oz. melted, white chocolate
2 oz. pumpkin butter (such as from Trader Joe's)
4 oz. whipped lowfat cottage cheese, no salt added
1/4 cup skim milk
2 tablespoons granulated sugar
1/2 teaspoon vanilla
2.2 oz. Bran Buds, ground up

2 tablespoons melted or softened butter
3 oz. pumpkin butter
1/2 cup skim milk
1/2 cup granulated sugar
1/4 cup flour
1/4 teaspoon salt
2 cups whipped lowfat cottage cheese, no salt added
2 eggs

Bake at 300 degrees for about 110 minutes (with tub immersion), or until cake tester comes clean.
It looks like I have somehow overestimated the strength of the pumpkin flavor. I had the tendency to think that it was about as strong as peanut butter, so the batter got only 3 ounces of pumpkin butter, just like the 4th prototype of Baked Peanut Butter Cheesecake (the latest peanut butter prototype as of the making of this first pumpkin prototype here) got this same amount of peanut butter. Back when I made a dessert combining the pumpkin flavor with eggnog (see Chilled Pumpkin Eggnog Pie—Prototype 1 for more details), the pumpkin was overwhelming, at least compared to the eggnog. It was likely this pie (at least) which led to my thinking of pumpkin as being a very strong flavor. Perhaps a better reasoning would have been to consider that the eggnog was much too weak in that dessert.

Nevertheless, this
pumpkin cheesecake was a "smashing" success at an early October "potluck" lunch at Living Hope Church in Beverly.

Back to my bushy homepage