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Old 11-16-2007, 08:58 PM   #1
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Delicata Squash Cheesecake

This will be on my Thanksgiving Table this year.

Delicata Squash Cheesecake (approx 66 carbs for entire cheesecake)

Crust:
1 1/2 cups LC vanilla wafer crumbs
1/2 tsp ground cinnamon
1/2 stick melted salted butter

Filling:
2 (8-ounce) package low fat cream cheese, room temperature
16 ounce pureed delicata squash (1 med squash)
3 eggs
1 7.6 fl oz Nestle Media Crema Table Cream
2 tsp splenda quick pack
1 tsp ground cinnamon
2 T. LC cake and cookie flour mix
1 tsp vanilla extract

Topping:
1 7.6 fl oz Nestle Media Crema Table Cream (chilled)
1 tsp ground cinnamon
1/2 tsp splenda quick pack

Icing Trim:
1/4 cup powdered erythritol
1 T. not/Sugar
1 tsp ground cinnamon
1/2 tsp. splenda quick pack
1 T. softened butter
2 tsp warm water.

Preheat oven to 350 degrees F.

In medium bowl, combine crumbs, and cinnamon.
Add melted butter.
Press down flat into a 9-inch springform pan.
Set aside.


Beat cream cheese until smooth.
Add delicata squash puree, eggs, cream, splenda, and cinnamon.
Add flour and vanilla.
Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour.
Remove from the oven and let sit for 1 hour.
Cover with plastic wrap and refrigerate for 4 hours.

When cheesecake is completely chilled, combine cream, splenda, and cinnamon until smooth and well mixed.
Top the cheesecake with mixture and return to the fridge for another hour.

Whisk together the icing ingredients until smooth then load into piping bag or plastic bag.
Pipe trim on top of cheesecake.
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Old 11-16-2007, 10:29 PM   #2
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wow thats a pretty one
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Old 11-17-2007, 02:51 AM   #3
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I wish I was coming to your house for Thanksgiving!
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Old 11-17-2007, 05:33 AM   #4
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You really delivered the goods (again!), Kevin. This is so pretty, and I know the taste is super. . .because of the delicata and you do good work. . .

WTG! Thanks!

(thinking about eating the whole thing myself over 3 days. . .) (LOL!)
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Old 11-17-2007, 06:26 AM   #5
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This is a 3 way hit for me. I am a cheesecake, cinnamon and squash lover so this combo is a winner for me. My DW who is not a cheesecake fan took a taste and said Yum. That in itself tells me its going to go over very well at Thanksgiving.
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Old 11-17-2007, 08:57 AM   #6
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Mexican Crema

What can we use if we don't have this kind of cream?

I have regular whipping cream, would that work as well?

Thanks mucho.

BTW. Beautiful work. You are a baker and a decorator too.
I am putting on your pita/rolls in the bread machine right now.

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Old 11-17-2007, 09:28 AM   #7
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Quote:
Originally Posted by Barbo View Post
What can we use if we don't have this kind of cream?
I normally use sour cream in both places where I used the table cream this time. I was curious to see how it would turn out after reading it was a good sub for sour cream. I'm leaning towards the table cream being my prefered choice.

I will try it in some other recipes and decide.
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Old 11-17-2007, 09:36 AM   #8
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I bought 4 delicata sqush after seeing all your great recipes and finally got the flour mix ingredients but forgot to order the Splenda quick packs. The website says there is 1 teaspoon of volume in each pack which is equal to 1 cup of sweeetner. I just want to verify that for the filling you need 2 cups sweetner & 1/2 cup sweetner for the topping. I just can't wait any more to bake some of your goodies!
Thanks for all your experimenting.
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Old 11-17-2007, 10:02 AM   #9
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I just want to verify that for the filling you need 2 cups sweetner & 1/2 cup sweetner for the topping.
That correct, if this cheesecake was all cream cheese it would not need that much sweetener but the addition of the squash makes it neccesary.
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Old 11-17-2007, 03:26 PM   #10
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Gorgeous, Kevin, just gorgeous. Question: Do you think 16 ounces of pureed squash is about, volume-wise, 2 cups? I have cooked, mashed, and portioned into 1-cup amounts a few delicatas and frozen them. Did not measure how much puree I actually got from one squash. I could weigh the one-cup portions and perhaps be close but I'm wondering if the squash would have absorbed some of the cooking water. My final puree was quite thick.
Thanks for your help.

Ginny
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Old 11-17-2007, 05:41 PM   #11
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Yes Ginny, 2 cups sounds about right.
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Old 11-18-2007, 11:22 AM   #12
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Kevin, beautiful cheesecake! I've been waiting for this one, I have the delicata, just two small ones, but that should give me enough. I also have the Crema on hand. I just have to make the vanilla wafers and I'm good to go; hopefully, that can be done tomorrow.

Did you have the Crema chilled for both the filling and the topping or just the topping?
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Old 11-18-2007, 11:26 AM   #13
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Did you have the Crema chilled for both the filling and the topping or just the topping?
Yes I did but I don't think it was neccessary for the filling.
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Old 11-18-2007, 11:30 AM   #14
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One more question Kevin. Do you just cook the squash in the microwave, scoop it out and run thru a food processor?
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Old 11-19-2007, 01:49 PM   #15
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Kevin - does it take a whole batch of vanilla wafer cookies to make the 1 1/2 cups of crumbs? I just made a batch of cookies, but don't plan to make the cheesecake for a few days and wonder if I have some here for eating or if I have to save them all!
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Old 11-19-2007, 02:08 PM   #16
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One more question Kevin. Do you just cook the squash in the microwave, scoop it out and run thru a food processor?
yes
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Old 11-19-2007, 02:10 PM   #17
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Quote:
Originally Posted by Tweaker Geek View Post
Kevin - does it take a whole batch of vanilla wafer cookies to make the 1 1/2 cups of crumbs? I just made a batch of cookies, but don't plan to make the cheesecake for a few days and wonder if I have some here for eating or if I have to save them all!
It used a little less than 3/4 of the cookie recipe.
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Old 11-19-2007, 02:16 PM   #18
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Thanks Kevin. I just had to try a cookie! They're fantastic! I think you've come up with the ultimate lc vanilla wafer.
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Old 11-24-2007, 09:50 AM   #19
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Kevin - I made the cheesecake and it is delicious! I do have a couple of questions though. How did you get that little bit of icing to make the design on the top of your cheesecake? Mine didn't come close to covering the top, maybe I put it on too thick. Also, when you mix the cinnamon and q-p with the crema for the topping, was your mix pretty liquid and not thick? My crema was thick when I took it out of the fridge but was liquid by the time I poured it over the cheesecake and it never totally thickened back up, it did somewhat but if I put my finger in it it came off on my finger, shouldn't it be firmer than that? (And don't say keep my finger out of it!!) I couldn't even use the whole can because it was running down the sides of the pan, did I do something wrong?

The cheesecake was still a hit, but I want my next one to look pretty like yours!
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Old 11-24-2007, 10:17 AM   #20
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Tweeker, I made double the icing when I was making the cheesecake and put it in a piping bag with a very small tip. When I was done I had way more than 1/2 of the icing left which is why I only listed half of what I made. As a matter of fact, I still have the rest sitting in my fridge to use on something else so I don't waste it. The crema I used was very thick. What I did was put all the ingredient of the topping in a small jelly jar with a lid and shook it like crazy until it was completely combine. Then left it to chill until it was spoonable. Then I just spooned it on top to cover. By the time I did that the middle of the cheesecake had cracked some and sunk slightly in the middle so I was able spoon it all on keeping it far enough from the edge so it didn't run off. I didn't stick my finger in it but when I put the icing on top it was firm enough to suspend the icing without sinking in the topping. By the time it was served the topping was quite firm yet still creamy. I always age my cheesecakes well before serving to give everything plenty of time to set.

HTH
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Old 11-24-2007, 10:58 AM   #21
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Thanks Kevin. Well, at least mine didn't crack or sink , it was a beautiful cake, perfect, if I may say so!

That's a great idea to mix the topping and then let it chill, wish I'd thought of it ! I'll do that the next time and double, or maybe a little less, the icing.
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Old 11-27-2007, 02:50 PM   #22
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Kevin,
What do you think of possibly substituting pureed rhubarb for the squash?
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Old 11-27-2007, 03:18 PM   #23
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Kevin,
What do you think of possibly substituting pureed rhubarb for the squash?
It would not be my choice but I'm guessing if it was not too watery after being cooked it could work.
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