PUMPKIN CHEESECAKE
A cheesecake rich with pumpkin flavor
Ingredients
(1 10-inch cake)
- 1 1/2 cups graham cracker crumbs
- 1/2 cup walnuts,
finely chopped
- 3 Tbsp sugar
- 1/4 tsp pumpkin pie spice mixture
- 1 1/2 tsp pumpkin pie spice mixture
- 6 Tbsp butter
(melted)
- 1 lb creamed cottage cheese
(small curd)
- 4 large eggs
- 1 1/2 lb cream cheese,
softened by warming
- 1 cup sugar
- 2 Tbsp flour
- 1 tsp orange rind
(grated)
- 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
1 cup
- some orange slices
for garnish (optional)
Procedure
-
Preheat oven to
-
Mix graham cracker crumbs, walnuts, sugar,
1/4 tsp
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,
1 1/2 tsp
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
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.
Notes
A North American pumpkin is not the same vegetable as a European or Asian
pumpkin, but it will probably taste nice anyhow.
Rating
Difficulty:
Moderate.
Time:
40 minutes preparation, 2 hours cooking, 1 hour cooling.
Precision:
Measure carefully.
Contributor
Vicki O'Day
Hewlett-Packard Laboratories, Palo Alto, CA
hplabs!oday
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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