Although I love a good traditional cheesecake, and thoroughly enjoyed the Pumpkin Swirl Cheesecake not long ago, I also think that this particular dessert can hold it’s own. This comes from the Hidden Berry Cheese Torte that was shared for Tuesdays With Dorie sometime last year.
I have made this a few times and have found that the cheesecake part comes out a bit more soufflé like than creamy. Mind you, on both occasions, I have not had the cottage cheese that it calls for, so I have adjusted for the ingredients on hand, such as queso fresco or ricotta cheese. This last time, I made a spiced nut crust and have to say that I prefer using a pate brisee or a plain shortbread crust so that the flavor of the pumpkin butter sandwiched between the crust and the cheesecake really jumps out. I have baked it into springform pans and as you see here, also a pie plate. So then maybe I should call it Hidden Pumpkin Soufflé Pie?
That said, it is a combination of favorites for me. I love pumpkin butter, love cheesecake and love crust!
Wow, excellent idea! Finally making the pear and gingerbread today!
Looks fabulous! Have a Happy Thanksgiving!
The addition of the pumpkin butter is a stroke of genius. I happen to have some kicking around.
That looks wonderful, great seasonal twist!