Pumpkin Cheesecake Part II – I can’t even follow my own recipes …

Because I have LOTS of pumpkin puree, I offered to bring the pumpkin pie to Thanksgiving with my sister. But really, I have ricotta cheese and greek yogurt, so we get  pumpkin yogurt cheesecake.

Like the headline says, I can’t even follow my own recipe..

I did use the same walnut pie crust.  The kids have been messing around with my chocolate chips and had a big ball of previously melted chocolate chips in the refrigerator.  I melted that in a double boiler and spread a layer of chocolate on top of the baked crust before adding the cheesecake mixture to the spring form pan.

Because chocolate makes everything better. 🙂

I didn’t have the same quantities of ricotta and greek yogurt on hand, more ricotta, less yogurt, but still about 2 cups of cheesey white stuff…

Also, I have this bottle of really dark beer I bought to make a maple stout quick bread recipe I saw in Cooking Light.

My “cooking” beer!

(I hope you can appreciate my restraint in buying one bottle rather than an entire 6 pack of Guinness!  Although Guinness is health food in a beer.)

I exchanged 1 t. of stout beer for the 1 t. of vanilla extract.

The pumpkin puree I had thawed was about 1.5 cups, rather than the 1 cup in the original bastardization of a real recipe. I know I am getting pretty far out on a limb here, but the batter tasted good, so I don’t think I will ruin Thanksgiving.

It took 1 hour and 15 minutes for the center to firm up and not shake when I nudged the pan.  When I tried to loosen the cheesecake by running a knife around the edges, it was stickier and roughed up the edges, but this gave me an opportunity to taste the bits that stuck to my knife.  Darn!  🙂  The bits I got, with a hint of chocolate sticking to the knife, made me want to eat more.  Could I cut the whole cheesecake into individual slices and reassemble it as a smaller cheesecake?

It isn’t as picture perfect as the original.  Since we are traveling, I may leave it in the pan until we get to my sister’s to prevent more catastrophic damage.

The bits I tasted were very yummy.  I’ll have to let you know the broader family consensus later this week.

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About csamom

Living in Eastern Washington State for the past 15 years, I appreciate the wonderful produce we have available here. I am a working mom, with the typical active family. We have two children, a cat, a fish, and a snake.
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3 Responses to Pumpkin Cheesecake Part II – I can’t even follow my own recipes …

  1. Oh yum. I looked at your walnut pie crust recipe, and I’m thinking I might finally get to use the 2 mini bottles of vodka I got from a family reunion last summer (just not big into mixed drinks here at home. Beer and wine are easier). I’ve got espresso and coconut flavored vodka. I really cannot decide what kind of pie to make on top of this walnut crust, so I’d love some ideas. No, I have not procrastinated 😉
    If I were going in a pecan-chocolate chip pie direction, maybe espresso? I’m not a coffee fan, so however it turns out, I don’t want a strong coffee flavor. Maybe half and half espresso and coconut so that nothing dominates? Muddy flavor? Hmmm.

    • csamom says:

      I actually bought vodka just for pie crusts – we are generally a beer and wine family as well, although the occasional bloody mary is a good use of “extra” vodka. 🙂 I’m not sure how strong the flavors would come through in the pie crust. Coconut might be a good combination with pumpkin. The mixture of both or just espresso in a mudslide pie crust sounds good.

  2. csamom says:

    Update – The cheesecake was well received at Thanksgiving. There was only one piece left for breakfast on Friday. Good thing we had extra pumpkin pie, salted caramel brownies, pecan pie and buttermilk pecan pie so we didn’t risk having to eat anything healthy. 🙂

    My son decided Wednesday that cheesecake was not an acceptable substitute for pumpkin pie, so I also had to whip up a pie at the last minute. Demanding kids!

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