Has anyone toyed with the idea of making a baked cheesecake buttercream? I want the flavor of a baked pumpkin spice cheesecake and the consistency and mouth feel of a french buttercream.

I have a few ideas on how to do this. Make the cheesecake, scoop out the center and puree that in a food processor. when the buttercream is almost ready, add some of the icing to the cheesecake to help liquefy, then press the entire mess through a chinois. Then add that to the buttercream.

hrm.. I should add all the spices to the buttercream - so they are not diluted in the process, and just make a pumpkin cheesecake. Many of the spices are toasted before the grounding process, so the flavors should remain strong.

Should I make the cheesecake with less sugar so it does not make the icing too sweet.

Or is there some thing that I am overlooking? Raw cream cheese is not what I want from the icing. I want some of that baked flavor in the icing.

The other option is to make it in an american style. puree the cheesecake, pass it through a chinois, then add 1 stick of butter and heaps of confectioners sugar and corn starch until it sets. (I dislike powdered sugar frostings, more of an Italian or French buttercream man)

any ideas, or should I start experimenting?