The last bit of pumpkin puree from the crown prince squash has been used in this cheesecake. The texture and flavor of the kind of pumpkin is very similar to kabocha, which is a Japanese variety of pumpkin. It is very dense and almost no liquid coming out when drain. The color of the raw flesh is golden yellow. This kind of flesh is perfect for pie or cheesecake since not too much liquid in the filling will mess up when being baked. I like to use Oreo as a crust whenever possible. Plus, the color combination looks good, doesn't it?
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