oday@hplabsc (Vicki O'Day) (01/16/86)
.RH MOD.RECIPES-SOURCE PUMPKIN-CAKE D "13 Dec 85" .RZ "PUMPKIN CHEESECAKE" "A cheesecake rich with pumpkin flavor" .IH "1 10-inch cake" .IG "1 1/2 cups" "graham cracker crumbs" .IG "1/2 cup" "walnuts," finely chopped .IG "3 Tbsp" "sugar" .IG "1/4 tsp" "pumpkin pie spice mixture" .IG "1 1/2 tsp" "pumpkin pie spice mixture" .IG "6 Tbsp" "butter" (melted) .IG "1 lb" "creamed cottage cheese" (small curd) .IG "4" "eggs" (large, or use 5 medium) .IG "1 1/2 lb" "cream cheese" (3 large pkgs), softened by warming .IG "1 cup" "sugar" .IG "2 Tbsp" "flour" .IG "1 tsp" "orange rind" (grated) .IG "1/4 tsp" "salt" .IG "16 oz" "pumpkin" (\fInot\fR pumpkin pie filling) .IG "16 oz" "sour cream" .IG "1/4 cup" "orange marmalade" (or more to taste, up to 1 cup) .IG "some" "orange slices" for garnish (optional) .PH .SK 1 Preheat oven to 300 degrees F. .SK 2 Mix graham cracker crumbs, walnuts, sugar, 1/4 tsp pumpkin pie spice and the butter. .SK 3 Press evenly into the bottom of a 10-inch springform pan. Bake 10 minutes, then cool. (Leave the oven on to 300 degrees.) .SK 4 Mix cottage cheese and eggs in a blender until smooth. Beat the cream cheese, sugar, flour, orange rind, 1 1/2 teapoons pumpkin pie spice, salt and cottage cheese mixture in a large mixing bowl until smooth. Fold in the pumpkin. .SK 5 Pour over the graham cracker crust. Bake at 300 degrees for 1 1/2 hours. Turn the oven off, and leave the cheesecake in the oven with the door ajar for 1 hour. .SK 6 Remove from oven. Heat the oven to 350 degrees F. .SK 7 Mix the sour cream and the marmalade. Spread over the top of the cheesecake. .SK 8 Bake 10 minutes. Cool slightly, garnish with orange slices if you like, then refrigerate. .SH RATING .I Difficulty: Moderate. .I Time: 40 minutes preparation, 2 hours cooking, 1 hour cooling. .I Precision: Measure carefully. .WR Vicki O'Day hplabs!oday