Pumpkin Cheesecake
| Category | Desserts
|
| Classification | American |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | |
| Comment | 12 servings |
Ingredients
- Crust:
-
- 1 1/2 cups graham cracker crumbs
- 1/2 cup finely chopped pecans
- 3 tablespoons sugar
- 1/4 teaspoon pumpkin pie spice
- 6 tablespoons melted butter
-
- Cheesecake:
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- 1 16 ounce carton small curd cottage cheese
- 4 eggs
- 3 8. oz. packages softened cream cheese
- 1 cup sugar
- 2 tablespoons flour
- 1 teaspoon grated orange rind
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 2 cups pumpkin
- 1 pint sour cream
- 1/4 cup orange marmalade
- 1 decorate with rinds orange
Directions
1. Mix cottage cheese and eggs in blender high speed until smooth. 2. Beat cream cheese, 1 cup sugar, flour, orange rind, pp. spice, salt, and cottage cheese mixture in large mixer bowl until smooth. 3. Fold in pumpkin. 4. Pour into crust. Bake 300 degree 1 1/2 hours. Turn oven off, with oven door ajar, cool 1 hour. 5. 350 degrees: Mix sour cream and orange marmalade. Spread over cake. Bake 10 minutes. Cool and refrigerate. Keeps up to 10 days.
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