So, October came and so did Halloween. From the homegrown pumpkins I cropped, my family carved them into Jack-O-Lanterns and a portion of it I made into puree for this cream cheesecake.
The recipe is the same one for the Japanese Cotton Soft Cream Cheesecake or the Japanese Cream Cheesecake I posted on my blog site. I added 1 Cup finely puree'd and sieved pumpkin.
For seasoning, only 1/4 tsp of Ceylon "True" Cinnamon is added - just enough to enhance the pumpkin flavor. I wanted to keep that wonderful fresh fragrance and taste of pumpkin. I find the traditional pumpkin 'anything' seasoned way too much with cinnamon and spices - where it's original fresh pumpkin flavor is buried.
I baked it in a small 8x8" square cake pan, and I plated it for fun.