Baked Eggnog Pumpkin Cheesecake—Prototype 3:
Nearly a year had passed since I prepared Prototype 2 of this cheesecake. For Prototype 3, there would be plenty of changes. Among them would be usage of the 9 1/2" Frieling pan (but would it have enough capacity?) and a blend of yogurt cheese. More specifically, this 2012 update would be largely influenced by the latest pumpkin and eggnog prototypes up to this point (Prototype 5 and Prototype 17, respectively). I also chose to go with a plain crust (same formulation as used in Prototype 10 of my plain cheesecakes, but with the size and pre-bake time doubled). Furthermore, the pumpkin batter would go on top of the eggnog one.
2-to-1 Blend of Yogurt Cheese and Cottage Cheese:
Prepare ahead of time 2 pounds of yogurt cheese, derived from two 32-ounce containers of nonfat yogurt. If the resulting yogurt cheese falls below 32 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 (1 pint) of whipped, lowfat cottage cheese.

2 oz. melted, white chocolate
1 cup (8 oz.) 2-to-1 blend of yogurt cheese and cottage cheese (see above)
1/4 cup granulated sugar
2 2/3 tablespoons brown sugar
2 teaspoons cinnamon
1/2 teaspoon vanilla extract
2.2 oz. Bran Buds, ground up

Pour this crust mixture into pan (9 to 9 1/2 inches) and pre-bake without tub at 300 degrees for 10 minutes, then cool enough to comfortably touch at least the pan's upper sidewall.

Eggnog Batter:
2 tablespoons butter, softened or melted
2/3 cup granulated sugar
2 cups (16 oz.) 2-to-1 blend of yogurt cheese and cottage cheese (see above)
2 tablespoons all-purpose flour
1/4 cup arrowroot
1/4 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
1 teaspoon rum extract
2 cups light eggnog
2 eggs

Turn oven up to 325 degrees. Add eggnog batter on top of crust. Put on foil, place into hot bath. Bake for about 40 minutes.

Pumpkin Batter:
2 tablespoons melted or softened butter
5/8 cup granulated sugar
3 cups (24 oz.) 2-to-1 blend of yogurt cheese and cottage cheese (see above)
2 tablespoons all-purpose flour
2 tablespoons arrowroot
1/4 teaspoon salt
1 teaspoon vanilla extract
8 oz. pumpkin butter
2 eggs

Carefully scoop this on top of the eggnog batter, turn oven down to 300 degrees and resume baking for about 120 minutes (if using a 9 1/2" pan). Then cool down while still in oven (with this oven shut off) and in tub with door slightly ajar for an hour. Afterwards, remove from oven and tub and continue to cool down at room temperature for another 3 hours, then remove from pan and refrigerate (at least for a few hours, allowing the cheesecake to get more firm).

Eggnog Pumpkin Cheesecake—Prototype 3

Just as I feared, the Frieling pan's height fell short of providing the capacity that I needed for this huge cheesecake (the older pan that I used the previous year, while somewhat smaller in diameter, was considerably taller). But things weren't way too bad. I ended up with about 1/3 of a cup of extra pumpkin batter (perhaps I should have had a cupcake wrapper or two handy). But this was the first time that I maxed out on the 9 1/2" Frieling.

Frieling pan's capacity maxed out
9 1/2" Frieling springform pan, all maxed out. Got height?

At least the entire eggnog batter, 16 ounces of eggnog and all, was able to fit (sort of tightly) into one of the smaller (6" diameter) metal mixer bowls that I had, but that was with only 16 ounces of the yogurt-cottage cheese blend (rather than 20 ounces). But that still spared me from having to settle for a much bulkier (at least for the dishwasher), large-sized mixer bowl (about 8 1/4" in diameter).

The cheesecake was very delicious, and I was able to pick up both the eggnog and pumpkin flavors (the eggnog more easily). However, it looked like the pumpkin batter sunk lower into, and displaced, quite a bit of the eggnog batter, pushing it upwards. So while the outside of this prototype looked the way that I intended, it was somewhat "marbled" inside, at least in some places. Somebody at Living Hope Church thought
that was my intent (maybe it was Eric, i.e., Mary Beth's husband—this is the same couple who gave me some cookie dough from the previous Christmas, and I used that gift to make a chocolate chip cookie dough cheesecake).

Eggnog pumpkin cheesecake slice, more marbled Eggnog pumpkin cheesecake slice, less marbled
The slices varied, some more "marbled" than others.

I served this prototype at this church on the Sunday before Thanksgiving 2012. The gathering in the fellowship hall was not one of those nearly once-every-month-or-two luncheons (read: big dessert competition), but there was still at least a good handful of alternatives (including sweet ones) to my cheesecake. Despite that, Pastor Gene gave me the news probably about 15-20 minutes after my dessert was served. The cheesecake was
gone...already (and this was one of my biggest)! This Beverly Nazarene church has been loving my cheesecakes more and more lately. Thank you, all! Living Hope has been my favorite taste test lab for a long time at this point.

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