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.
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.
(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.