A cheesecake rich with pumpkin flavor


(1 10-inch cake)


  1. Preheat oven to
  2. Mix graham cracker crumbs, walnuts, sugar, 1/4 tsp of the pumpkin pie spice, and the butter.
  3. Press evenly into the bottom of a 10-inch springform pan. Bake 10 minutes, then cool. (Leave the oven on).
  4. Mix cottage cheese and eggs in a blender until smooth. Beat the cream cheese, sugar, flour, orange rind, 1 1/2 tsp pumpkin pie spice, salt and cottage cheese mixture in a large mixing bowl until smooth. Fold in the pumpkin.
  5. Pour over the graham cracker crust. Bake at for 1 1/2 hours. Turn the oven off, and leave the cheesecake in the oven with the door ajar for 1 hour.
  6. Remove cake from oven. Heat the oven to
  7. Mix the sour cream and the marmalade. Spread over the top of the cheesecake.
  8. Bake 10 minutes. Cool slightly, garnish with orange slices if you like, then refrigerate.


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 
Recipe last modified: 13 Dec 85

Original header

From: oday@hplabsc (Vicki O'Day)
Newsgroups: mod.recipes
Subject: RECIPE: Pumpkin cheesecake
Date: 16 Jan 86 08:38:54 GMT
Organization: Hewlett Packard Labs, Palo Alto CA
Approved: reid@glacier.ARPA

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