I found a recipe in my current issue of Cooking Light magazine for Pumpkin-Hazelnut Cheesecake. While that recipe looked delicious and all, I didn’t have those ingredients, and wouldn’t follow the recipe much anyway. Then, while at the grocery store buying ricotta cheese, I took a turn into bizarro land and decided to substitute Greek yogurt for cream cheese. My cheesecake (it still has ricotta cheese, so I decided it was still cheese-cake) is nothing like the magazine, and I started with doubts about whether it would even end up like cheesecake.
First, we roasted our warty pumpkin.
He was a completely different beast from to the last pumpkins we roasted. The exterior was much tougher and once I got the chef’s knife stabbed into him, I ended up using the knife as a handle to slam the pumpkin against the cutting board and move the knife a few inches along the middle. After about 5 or 6 slams, the pumpkin cracked roughly in half. The pumpkin flesh was much thicker in this pumpkin, which meant roasting took more like 1.5 to 2 hours for each half of the pumpkin.
After roasting, we scraped out and puréed the flesh.
Now, the “cheesecake”.
I had one left over ball of walnut pie crust. While that thawed, I preheated the oven to 350°. I pressed the thawed dough into a 9″ springform pan and baked for 10 minutes.
For the filling, I combined:
- 1.5 c. FAGE brand Greek yogurt (It is really thick and creamy which is why I thought it would work).
- 1/2 c. ricotta cheese
in mixer on medium speed until combined. Then added:
- 3/4 c. sugar
- 1 t. vanilla extract
- 1/2 t. ground cinnamon Mix on low speed until smooth.
- 1/2 t. ground allspice
- 1/4 t. kosher salt
- 2 large eggs
- 2 egg yolks
When smooth, stir in:
- 1 c. pumpkin purée.
Pour pumpkin batter into springform pan with crust and bake for one hour.
At one hour, I went to check and the center didn’t move when the pan was bumped.
I ran a knife around the outside edge of the cheesecake, and left it to cool on a rack. I let the cheesecake cool for several hours before carefully releasing the ring of the pan.
It still looked like cheesecake. . .
When I cut into it, the texture was even all the way through. . .
Finally, the big test, how did it taste?
My son said it tasted great!
We decided I should make it again for Thanksgiving at my sister’s house. 🙂
I don’t know if it is healthier than with cream cheese, but I really enjoy this particular brand of Greek yogurt and now that I have found it at Costco, it will be a staple in my fridge. I rarely have cream cheese, so being able to swap the yogurt for cream cheese makes me happy. And isn’t that really what is most important?