Recipe Scrapbook Home Bran Buddy / HiFi Buddy Bars Chocolate Peanut Butter Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Prototype 6 Prototype 7 Prototype 8 Chocolate Prototype 1 Prototype 2 Prototype 3 Chocolate Peanut Butter Dream Bars Prototype 1 Chocolate Cherry Prototype 1 Prototype 2 Peanut Butter Prototype 1 Prototype 2 Banana Prototype 1 Fluffernutter Prototype 1 Prototype 2 Prototype 3 Lemon Prototypes 1 & 2 Orange Prototype 1 Pumpkin Prototype 1 (plus Balls variation) HiFi Buddy Balls Orange Prototype 1 Chocolate Prototype 1 (plus Orange-Chocolate variation) Prototype 2 Peanut Butter Prototype 1 Prototype 2 Chocolate Peanut Butter Prototypes 1 & 2 Maple Prototype 1 Eggnog Prototype 1 Pancakes Eggnog Pancake Batter Notes Trader Joe's Mix Latkes Spicy Latkes Matzah Pizza Stack Basic Crust Bran Buds Pie Crust Pies Chilled Eggnog Prototype 1 Prototype 2 Prototype 3 Chilled Pumpkin Eggnog Prototype 1 Key Lime Prototype 1 Prototype 2 Pecan Prototype 1 Prototype 2 Prototype 3 Eggnog Notes Additional Eggnog Notes Cheesecakes Chocolate Prototype 10.1 Prototype 10.2 Prototype 10.3 Prototype 10.4 Prototype 10.5 Prototype 11 Prototype 12 Prototype 13 Prototype 14 Prototype 15 Prototype 16 Prototype 17 Prototype 18 Prototype 19 Prototype 20 Prototype 21 Prototype 22 Prototype 23 Prototype 24 Prototype 25 Prototype 26 Eggnog Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Prototype 6 Prototype 7 Prototype 8 Prototype 9 Prototype 10 Prototype 11 Prototype 12 Prototype 13 Prototype 14 Prototype 15 Prototype 16 Prototype 17 Prototype 18 Prototype 19 Prototype 20 Prototype 21 Prototype 22 Prototype 23 Prototype 24 Prototype 25 Prototype 26 Prototype 27 Prototype 28 Prototype 29 Prototype 30 Prototype 31 Prototype 32 Prototype 33 Peanut Butter Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Maple Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Prototype 6 Prototype 7 Prototype 8 Lemon Prototype 3 Prototype 4 Prototype 5 Prototype 6 Prototype 7 Orange Prototype 3 Prototype 4 Prototype 5 Chocolate Peanut Butter Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Prototype 6 Prototype 7 Prototype 8 Prototype 9 Prototype 10 Banana Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Prototype 6 Pumpkin Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Prototype 6 Prototype 7 Prototype 8 Prototype 9 Prototype 10 Prototype 11 Prototype 12 Prototype 13 Plain Prototype 4 Prototype 5 Prototype 6 Prototype 7 Prototype 8 Prototype 9 Prototype 10 Prototype 11 Prototype 12 Prototype 13 Prototype 14 Prototype 15 Prototype 16 Prototype 17 Prototype 18 Prototype 19 Prototype 20 Prototype 21 Prototype 22 Prototype 23 Prototype 24 Eggnog Pumpkin Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Prototype 6 Cookies+Creme Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Prototype 6 Prototype 7 Prototype 8 Prototype 9 Prototype 10 Prototype 11 Chocolate Chip Cookie Dough Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Chocolate Eggnog Prototype 1 Vanilla Prototype 1 Prototype 2 Prototype 3 Prototype 4 Orange Vanilla Prototype 1 Prototype 2 Prototype 3 Chocolate Banana Prototype 1 Prototype 2 S'mores Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Prototype 6 Pumpkin Pecan Prototype 1 Prototype 2 Whoopie Pie Prototype 1 Prototype 2 Pecan Prototype 1 Prototype 2 Marshmallow Prototype 1 Cherry Prototype 6 Prototype 7 Fluffernutter Prototype 1 Dulce De Leche Prototype 1 Prototype 2 Prototype 3 Chocolate Cherry Prototype 3 Strawberry Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Prototype 6 Prototype 7 Prototype 8 Almond Prototype 1 Prototype 2 Chocolate Strawberry Prototype 1 Chocolate Almond Prototype 1 Neapolitan Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Triple-Plus Chocolate Chip Cookie Dough Prototype 1 Blueberry Prototype 1 Prototype 2 Patriotic Prototype 1 Prototype 2 Prototype 3 Key Lime Prototype 1 Prototype 2 Prototype 3 Cheesecake Tips Pecan Pie Filling Prototype 1 Prototype 2 Cream Cheese Spread Pumpkin Additional Notes Name Change: Bran to HiFi Birthday Gift Replacement of Bran Buds with Regular All-Bran Batter Composition Changes (Mid-2015) Batter Composition Changes (Mid-2017) Update Since COVID-19 (Late-2021) All Recipes & Notes Red Velvet Research Project Preliminary Secondary My 1980's Cheesecake Prototypes Pitfalls to avoid: Unsuccessful recipes

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. Crust: 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). 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. 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). 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.