oday@hplabsc.UUCP (Vicki O'Day) (12/13/85)
Here is a good recipe for pumpkin cheesecake.
PUMPKIN CHEESECAKE
1 1/2 cups graham cracker crumbs
1/2 cup walnuts, finely chopped
3 tablespoons sugar
1/4 teaspoon pumpkin pie spice
6 tablespoons melted butter
1 16-ounce carton of small curd creamed cottage cheese
4 eggs
3 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoons flour
1 teaspoon grated orange rind
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 16-ounce can pumpkin (NOT pumpkin pie filling)
1 pint sour cream
1/4 to 1 cup orange marmalade
orange slices for garnish (optional)
Preheat oven to 300 degrees F. Mix graham cracker crumbs, walnuts, sugar
the 1/4 teaspoon 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 to 300 degrees.)
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. 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. Remove 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.
Vicki O'Day
hplabs!oday