1 1/2 C Graham cracker crumbs 2 T Flour
1/2 C Walnuts, finely chopped 1 t Orange rind
3 T Sugar -(grated)
1 3/4 t Pumpkin pie spice 1/4 t Salt
-mixture (divided) 16 oz Pumpkin, cooked
6 T Butter (melted) -(not pumpkin pie filling)
1 lb Cottage cheese, 16 oz Sour cream
-creamed (small curd) 1/4 C Orange marmalade
4 lg Eggs -(or more to taste,
1 1/2 lb Cream cheese, -up to about 1 cup)
-softened by warming Orange slices for
1 C Sugar -garnish (optional)
Preheat oven to 300 degrees F. Mix graham cracker crumbs, walnuts, sugar,
about 1/4 t of the pumpkin pie spice, and the butter. Press evenly into
the bottom of a 10-inch springform pan. Bake 10 minutes, then cool. (Leave
the oven on).
Mix cottage cheese and eggs in a blender until smooth. Beat the cream
cheese, sugar, flour, orange rind, about 1 1/2 t pumpkin pie spice, salt
and cottage cheese mixture in a large mixing bowl until smooth. Fold in the
pumpkin. Pour over the graham cracker crust. Bake at 300 degrees F. for 1
1/2 hours. Turn the oven off and leave the cheesecake in the oven with the
door ajar for 1 hour.
Remove cake from oven. Heat the oven to 350 degrees F. Mix the sour cream
and the marmalade. Spread over the top of the cheesecake. Bake 10
minutes. Cool slightly, garnish with orange slices if you like, then
refrigerate.
NOTES:
* A cheesecake rich with pumpkin flavor. Yield: 1 10-inch cake.
* A North American pumpkin is not the same vegetable as a European or
Asian pumpkin, but it will probably taste nice anyhow.
: Difficulty: Moderate.
: Time: 40 minutes preparation, 2 hours cooking, 1 hour cooling.
: Precision: Measure carefully.
: Vicki O’Day
: Hewlett-Packard Laboratories, Palo Alto, CA
: hplabs!oday
:
Yields
1 cake