I wanted pumpkin cheesecake a couple of weeks ago, but, well, I overthink EVERYTHING and wanted it to be “exactly right”. So, there was a whole internet search… Found lots of recipes, but I didn’t want to make a BIG cheesecake (guess who would eat it all?). I wanted it to have cottage cheese in it as well as cream cheese. I wanted it to be fairly pumpkin-y. This is what I cobbled together:
Crust: couple handfuls of ginger snaps and a handful of walnuts and 2 tablespoons of butter. Crunched up in mini-food processor and pressed into Pyrex pie plate.
Food processed 8 oz of cottage cheese smooth.
Mushed up with electric mixer:
8 oz cream cheese
1/2 c brown sugar
Little orange extract
Spices: cinnamon, ginger, cloves
Then add half of 15 oz can of pumpkin. Add the smooshed cottage cheese. Add 2 eggs.
Pour into the pie crust and bake at 325 for 50-75 minutes until center is set.