Bump

I added 1 tablespoon of ground cinnamon and half a cup of raisins to the original recipe. This is by far the best one I've made. The raisins could be left out too because the cinnamon cheesecake was the star here. I hope nobody's offended that I already started eating it.

nommmmmsssss bump

I want to try to make a chocolate peanut butter cheesecake using the original recipe on page 1, and I also want a thick cake in a 9" pan.

I was thinking of doubling the ingredients listed for my 9" pan to make it nice a thick, or at least doing 1.5 times larger. How will this change the cooking times listed?

For the topping, I was thinking of taking some chocolate baking chips and Reese's baking chips and melting them down, then pouring on top of the finished cake...unless someone has a better idea for the topping that does NOT include PB2? I want to use either "real" peanut butter or even something like crumbled Reese's here. I'm not a "clean" eater, lol. Sugar and fat don't scare me.

I have no pictures, but I have been eating pumpkin cheesecake everyday of my life since last October. My recipe for pumpkin cheesecake is different from what you guys have listed in this thread, though. I use:

12 oz. fat free cream cheese
12 oz. Greek yogurt
1/2 cup Splenda
2 whole eggs
1 scoop vanilla protein powder
1 tsp nutmeg
1 tsp ginger
1 tsp salt
1 whole can of organic pumpkin puree
10 tbsp fat free sweetened condensed milk

The cooking times are the same as your recipe, and I use a 9" spring form pan. I also make my graham cracker crust out of 6 graham cracker sheets mixed with 1/4 cup of butter and 3 tbsp Splenda. I've been considering using more graham crackers to make the crust thicker, but it tastes good like this anyway.

Anyway, any advice or suggestions on the choco-PB one that I am planning?

OK, this is what I did:

32 oz Philly Cream Cheese - Fat Free
12 oz. Chobani 0% Greek Yogurt - Plain
4 large eggs
2 egg whites
1 cup skim milk
1 cup granulated Splenda - (1:1 replacement with white sugar)
3 scoop Optimum Nutrition Gold Standard Whey in Vanilla Ice Cream flavor
2 tsp vanilla extract
6 tbsp Hershey's cocoa powder
1/4 cup Skippy Natural peanut butter

This makes a cheesecake in a 9" spring form pan that is nearly as tall as the pan, so it's about as thick as those 6" cakes on page 1 of this thread. I cooked it for the same amount of time as well.

Man, is this thing AWESOME. I cut it into 8 slices and each one has:

279 calories
15g carbs
7g fat
34g protein

I made it with a graham cracker crust which is 6 cinnamon Honey Maid grahams crumbled up and mixed with 1/4 cup of Smart Balance Omega-3 butter and 3 tbsp Splenda. The crust adds 90 calories, 10g carbs, 5g fat, and 1g protein to each slice.

I actually didn't even put a topping on the cake. It's awesome as is.

For my next creation, I was thinking of using the exact same recipe without the cocoa (just a peanut butter cake) and then drizzling some Hershey's chocolate (sugar free, made with Splenda) on top of each slice.

I haven't taken a picture of this cake, though. Maybe I will later on, but it didn't cave or do anything weird...so the picture would just be a plain looking cheesecake since I didn't top it. But I am dreaming about eating that second piece later on!!!

Saving this!

OMG getting a pan just to make this cheesecake!!

I'm attempting another pumpkin cheesecake later this afternoon. Using the basic recipe on page one, I am doubling it to be tall enough for a 9" pan, taking out the milk and subbing with a can of pumpkin, and then spicing it up with cinnamon, nutmeg, and ginger.

Because I am boring, lol, the topping is just going to be Cool Whip. :flowerforyou:

I made a pumpkin one yesterday that turned out disastrous, and I think it was because of the milk. I shouldn't have used it when adding the pumpkin because it was just too goopy. And when I took the side of the spring form pan away, it "melted," haha. :laugh: I don't want to take out the yogurt because I love the flavor, but I can do without the cup o' milk

Looking forward to trying it!

bump