Hi Linda, for this type of recipe you might want to cook the pumpkin for a briefer amount of time (maybe 5 minutes). That way the moisture loss won't be quite as significant. Since the pumpkin will further bake within the cheesecake, it's probably not necessary to cook it for an extended time. However, if you want to go for the full reduction, you will likely need to add water or milk to the mixture in order to adjust the consistency. If you want to be exact about this, you might want to make your recipe the usual way and weigh the pumpkin puree before and after you've applied the paper towel.  By comparing the weight of the cooked puree, you can find out exactly how much liquid you will need to add when using cooked pumpkin puree. 

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