PUMPKIN CHEESECAKE
   A cheesecake rich with pumpkin flavor


 Serving Information: 1 10-inch cake" "1 25-cm cake
      
 Ingredients
            
 Amount      Ingredient                              Metric
      
 1 1/2 cups  graham cracker crumbs                    150 g
 1/2 cup     walnuts finely chopped                    40 g
 3 Tbsps     sugar                                     50 ml
 1/4 tsp     pumpkin pie spice mixture                  1 ml
 1 1/2 tsp   pumpkin pie spice mixture                7.5 ml
 6 Tbsp      butter (melted)                          100 g
 1 lb        creamed cottage cheese (small curd)      500 g
 4           large eggs 
 1 1/2 lb    cream cheese softened by warming         700 g
 1 cup       sugar                                    250 ml
 2 Tbsp      flour                                     30 ml
 1 tsp       orange rind (grated)                       5 ml
 1/4 tsp     salt                                       1 ml
 16 oz       cooked pumpkin (not pumpkin pie filling) 500 g
 16 oz       sour cream                               500 ml
 1/4 cup     orange marmalade (or more to taste, 
             up to 1 cup (50 ml) some orange slices 
             for garnish (optional) 
      
 Preparation:

 1) Preheat oven to 300 F (150 C), . 
 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 300 F (150 C), 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 350 F (175 C), . 
 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. 

       
 Time:
      40 minutes preparation, 2 hours cooking, 1 hour cooling.