Keeping with the theme, I just made one of these with pumpkin instead of avocado.

I kept everything the same for the most part, just switching out the avocado for a big can of plain pumpkin. I put the pumpkin and cream cheese in the blender, dumped the hot almond milk mixture in and blended it until it was smooth. Poured it on top of the crust and put it in the fridge for about 6 hours or so. It took great control not to eat it before then! Have no fear though, a few friends and I devoured it pretty quickly just a few minutes ago! I had to hop on here before going out to let you know that this recipe is pretty awesome.

If I were making it again, I think I would probably add some more nuts to make a thicker crust. I used a 10oz bag of chopped pecans, and I might add another whole bag to thicken up the crust. The "cake" part is a little goopy and not quite as firm as I'd like it to be, so making the crust a little thicker would help it stay together in neater pieces. Would another envelope of gelatin bind it together more, or would that start messing up the taste?

I also wanted to say keep up the good work with these food pieces. I rent from my sister and she has been making an effort to eat better. She would usually be content just to eat some Lean Cuisine BS or the "healthy" 100-calorie packs (and then be starving again an hour later), but since I've been making some of these recipes, she has remarked that she can't believe that you can actually get full and enjoy "healthy" food this much. I would be content to just eat chicken/steak and veggies 90% of the time, but recipes like this can help people who haven't totally made all the dietary adjustments just yet. Thanks again!

The last six days I've had a slice of cottage cheesecake every night with my wife and daughter (my son loves cheesecake but refuses to try these flavored versions, so i'll have to come up with something for him)

Since last Friday I've made 3 of them with different flavors of gelatin: lemon, raspberry, and strawberry. All were awesome and it's great to have cheesecake every night and not worry about it ruining your diet. I think we'll try lime next.

Made this over the weekend and it was fantastic. I have to lessen the splenda as it was very sweet. Although it didn't set completly so it was more like a avocado pie. I'm thinking the gelatin got overcooked when I added it to the milk/sugar/water mix.

Add cinnamon and a little splenda to the nut crust while it soaks up the butter FTW !

Sprinkle some PB2 on the crust as well! Maybe I am just addicted to peanut butter

Here's a recipe for an almond flour pie crust -

http://lowcarbdiets.about.com/...ondpiecrust.htm

On my next go at the cheesecake, I'm planning to try out this pie crust and probably throw in some cinnamon/nutmeg.

I made this today for my wife and I. She loves avacados and lime, so I tried it with the lime jello variation; but I also took a cue from that other commenter and added 5 scoops of vanilla whey and 5 heaping tablespoons of cottage cheese for a double batch. It completely filled a 3.5" deep pan...so assuming it sets up right it should make nice deep slices.

Like everyone else said, the batter tasted great...a creamy lime that reminds me of key lime pie only with the creamy cheese texture. I forgot to grab shredded coconut or that would be in there too.

I'll get a pic when I slice it and report back what the wife thinks.

Well it turned out good but not great. The wife thought it could have used more lime and I thought it could have been firmer, so perhaps another sugar free lime jello packet? Maybe it would have turned out better if I hadn't added the cottage cheese and protein powder; but there's no danger of it not getting eaten.

Had my girlfriend make the cottage cheese "cheese cake" w/ strawberry banana sugar-free jello tonight....BOMB.COM! gonna try other flavors now and the Pumpkin idea someone had a few pages back.
Also what is the macro breakdown of one full pie? anyone know? Doesnt seem to have many calories at all...

Chris, you suggest Smart Balance 50/50 butter blend with omega-3, but that has soybean in it. Isn't that bad for you? Also has palm fruit oil. It is made of 50% saturated fat isn't it? I thought eating regular butter was healthier due to not having all the hydrogenated oils and stuff. Am I wrong?

Made this yesterday for us to have on Christmas day ( as opposed to the other available crap) and it turned out great! However, after 18 hours in the fridge, while perfectly firm, it turned a gray color on the top. The inside was fine. Planned to take a picture but I'll spare you the gray matter in a decorative pie dish! We scraped the top and ate it. Good stuff! :-) Next time I'll put lemon juice on the Saran wrap before I cover it.

How would one work Ricotta cheese into the recipe? I bought fat free Ricotta for a cheesecake recipe, But I am now unable to find the recipe =(