A cheesecake rich with pumpkin flavor
Ingredients(1 10-inch cake)
- 1 1/2 cups graham cracker crumbs
- 1/2 cup walnuts,
- 3 Tbsp sugar
- 1/4 tsp pumpkin pie spice mixture
- 1 1/2 tsp pumpkin pie spice mixture
- 6 Tbsp butter
- 1 lb creamed cottage cheese
- 4 large eggs
- 1 1/2 lb cream cheese,
softened by warming
- 1 cup sugar
- 2 Tbsp flour
- 1 tsp orange rind
- 1/4 tsp salt
- 16 oz cooked pumpkin
(not pumpkin pie filling)
- 16 oz sour cream
- 1/4 cup orange marmalade
(or more to taste, up to
- some orange slices
for garnish (optional)
Preheat oven to
Mix graham cracker crumbs, walnuts, sugar,
of the pumpkin pie spice, and the butter.
Press evenly into
the bottom of a
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,
1 1/2 tsp
pumpkin pie spice, salt
and cottage cheese mixture in a large mixing bowl until smooth. Fold in
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.
Remove cake from oven. Heat the oven to
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.
A North American pumpkin is not the same vegetable as a European or Asian
pumpkin, but it will probably taste nice anyhow.
40 minutes preparation, 2 hours cooking, 1 hour cooling.
Hewlett-Packard Laboratories, Palo Alto, CA
Recipe last modified: 13 Dec 85
From: oday@hplabsc (Vicki O'Day)
Subject: RECIPE: Pumpkin cheesecake
Date: 16 Jan 86 08:38:54 GMT
Organization: Hewlett Packard Labs, Palo Alto CA
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