Baked Pumpkin Cheesecake—Prototype 12:
I felt some urge to push for a little more stability, hence the 1/4 teaspoon increase in the xanthan gum. Also note the new baking installments, based upon the 2017 baking procedure of my 6th banana cheesecake prototype.
3-Cheese Blend (1CT-1NC-1YG):
Prepare ahead of time 16 ounces of yogurt cheese, derived from one 32-ounce container of nonfat yogurt. If the resulting yogurt cheese falls below 16 ounces, add back enough of the whey (that was strained out from the yogurt) to make up the difference. To this yogurt cheese combine 16 ounces of whipped, lowfat cottage cheese and 16 ounces (two 8-ounce packages) of softened Neufchatel cheese ("light cream cheese").

Grease a 9 1/2" (or 9") springform pan, but do not wrap foil around it yet (see below).

2 oz. melted, white chocolate
4 oz. pumpkin butter (such as from Trader Joe's)
8 oz. (1 cup) 3-cheese blend (see above)
2 tablespoons granulated sugar
2 tablespoons brown sugar
1/2 teaspoon vanilla
2 oz. All-Bran, ground up

Place the resulting mixture in the greased pan and pre-bake without tub at 300 degrees for 25 minutes, then cool enough to comfortably touch at least the pan's upper sidewall.

1 cup granulated sugar
40 oz. (5 cups) 3-cheese blend (see above)
14 oz. pumpkin butter
2 teaspoons vanilla
2 1/4 teaspoons xanthan gum
6 eggs

Expect close to 8 1/2 cups of the resulting batter, but do not add this to the pan all at once. Rather, this needs to be done in four installments. Wrap the pan in foil just before adding the first batter installment (to minimize the foil's disturbance and therefore its leakage risk, do not put it on any earlier).

For each of the first three installments, gently scoop about 2 1/2 cups of batter into the pan, fully covering the surface (here's a tip—scoop small amounts of batter around the edge of the pan, letting this batter flow towards the middle on its own), and then bake this pan with its contents for 25 minutes, at 325 degrees. However, at the end of the third installment's 25 minutes, add on another 30 minutes of baking time, but only at 300 degrees (that's a 55 minute "baking installment"—the first 25 minutes at 325 degrees and the next 30 at 300). For these three installments here, bake with the pan in a tub filled with at least 1/4 to 1/2 inch of boiling water, but (to reduce spillage risks) do not fill the tub all the way at this point, because the whole tub-and-pan assembly is going to need to be removed from the oven (in order to comfortably add contents to the pan) between installments.

After these first three installments are done, there should be about 1 cup of batter left, with 105 minutes of baking time reached at this point (25 minutes for each of the first two installments, and 55 for the third one). Now comes the fourth installment—carefully add the last of this batter on top of the pan's earlier installments, fully coating the entire surface. Next, return the entire pan-and-tub assembly to the oven, with the temperature remaining at 300 degrees. At this point, fill up the tub generously with boiling water. Resume baking for another 105 minutes (based upon usage of a 9 1/2" pan).

Afterward, shut the oven off, and leave its door slightly ajar, with the cheesecake still inside—and in the tub—for an hour. Next, remove the cheesecake from the oven and tub. Continue to cool it down at room temperature for another two hours. After doing so, remove the cheesecake from pan and refrigerate.

Pumpkin Cheesecake—Prototype 12

I made this one for Thanksgiving 2022 and brought it to my cousin Joanne and Jerry's house, where it was well-received. And I was pleased with the firmness—looks like multiple baking installments (which enable more baking time and evaporation) really do make a difference! I need to remember this for future higher-liquid cheesecake batters (including beyond banana).

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