We are not able to be with family this Thanksgiving because of the move (it’s finally happening this weekend) but we were graciously invited to be with local friends tomorrow which means I will not miss out on turkey after all (I was worried).
In an effort to be a half decent guest, we are in charge of drinks (suggestions anyone?) and an appetizer. Pinterest and Aunt Shelah inspired, I am making a savory cheesecake that sounds gross, but tastes amazing. It’s also pretty healthy which means that you should not raise your eyebrows at me for eating half of it in one day.
What’s your favorite Thanksgiving food? My not so humble opinion is that stuffing is overrated (isn’t it just wet bread?) and turkey is the bomb.
Ingredients
1 cup low fat cottage cheese (room temperature)
1/3 cup shredded parmesan (room temperature)
1 large egg (room temperature)
2 tbsp pesto (1 tbsp IN the cheesecake, the other swirled on top)
1/4 tsp salt (more/less to taste)
1/8 tsp black pepper
1 tsp minced garlic (about 1/2 a clove)
3 heaping tablespoons of pureed butternut squash
1/4 cup breadcrumbs
1 tbsp butter, melted
Directions
1) First preheat oven to 350 degrees. The original directions say to line your springform pan with parchment paper or tin foil and spray with non stick spray. I simply sprayed non-stick spray in a 8×8 pan.
2) Mix the bread crumbs and melted butter in a small bowl. Dump into the spring form pan and press onto the bottom, and slightly up the sides. Set aside.
3) Puree the cottage cheese in your food processor until smooth and creamy. Add the parmesan, garlic, salt, pepper, egg, and butternut squash. Pulse to gently mix.
4) Pour 1/2 of the cheesecake mixture into the pan, add 1 tbsp of the pesto and swirl. Pour the remaining cheesecake into the pan, then top with the remaining pesto and swirl.
5) Bake at 350 degrees for about 50 minutes. The cheesecake is done when the edges are slightly golden and is it jiggles a little in the middle when you shake it. Turn off the oven, crack the oven door and leave the cheesecake IN THE OVEN to cool down for an hour.
6) Cool on the counter to room temperature then chill the cheesecake until you’re ready to serve it. Chill for at least 3 hours before serving to allow the flavors to really come together. Run a knife along the edges of the pan to loosen the cheesecake from the pan.
The cheesecake can chill in the fridge for up to 3 days before serving. It can also be frozen and thawed for a later time.
Serve hot, cold, or at room temperature alone or with chips or bread. I prefer it very, very warm and piled atop a fancy cracker.
Delicious.
***
this looks SO good. can’t wait to try it out…next week. my thanksgiving table is already overful!
Putting cottage cheese on my grocery list… (thinking to double the recipe and doing half cream cheese, half cottage—what say you?)
oh thou who is trying to loose those ‘last few’ ?
LOL
Me who is trying to lose the last 50 would probably do it…
That sounds/looks good, I’m just confused why it’s called “cheesecake”. Seems more like a dip to me.
I hated stuffing as a child, but have since fallen in love with it and usually eat way too much in an effort to try to catch up from all the stuffing I refused to eat growing up.
But of course my favorite is always mashed potatoes.
Sorry, I think Turkey is overrated. I mainly eat it so that my entire meal doesn’t consist of carbs.
I also think it’s more of a dip, though I COULD eat it like a cheesecake. As in, I could just eat that.
Thanksgiving is carb heaven, somewhere I’d like to go someday.
I agree with “Iatie” who probably meant “Katie”…though Iatie is awesome. New nickname?
Carb heaven with no reporcussions is one of my three magic wishes.
YAMS
Mashed potatoes, please.
All things cranberry.
Gravy! On everything! And I don’t like wet bread either, but I LOVE the stuffing that’s not cooked in the turkey – with gravy on it!
Turkey is DEF overrated. I like all the carbs. I could do without turkey and green beans. But the stuffing, both potatoes, corn…yuuummm. Cranberry and pumpkin pie are awesome, too. It’s my favorite meal of all time.
You’re a turkey for hating turkey.
But seriously–stuffing? Once I took a bite and spit it out. Not worth it. Pass me a leg of that big ol’ bird and I’ll be satisfied.
Cranberry sauce isn’t my thing either. I realize this is incredibly unpopular of me.
That dip looks awesome, Kate. Please make it again for book club. Have fun today and tomorrow. I hope all goes well. Thanks again for snapping the shots last night. Jared picked up the pictures this morning of Kathy, so all will soon be complete. :) haha
Aw!!
We will miss you! I tried my best to be convincing.
Yum- that looks delicious. I was a little thrown off by “cheesecake” but I would try this!
Stuffing is my favorite Thanksgiving food. And probably sweet potatoes. And canned cranberry sauce.
So happy for you that you can eat turkey tomorrow!
Happy Thanksgiving.
oh that looks really yummy!!! i’m so glad you will be getting a turkey meal afterall. i’m a new reader. hello from kansas! xo
Hello Kansas!
oh gosh, it’s ALL my favorite. This is my favorite meal and I make parts of it over and over all winter long. I could leave out the potatoes and just stick with sweet potatoes, I think.
Turkey is NOT overrated – and I got the carcass from my aunt and it’s making my house smell delicious as it turns into stock in my crockpot.
I made it! http://bit.ly/tzwfRI
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