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Recipe for "pumpkin-cake"

NAME

     PUMPKIN-CAKE - A cheesecake rich with pumpkin flavor

INGREDIENTS (1 25-cm cake)

     150 g     graham cracker crumbs
     40 g      walnuts, finely chopped
     50 ml     sugar
     1 ml      pumpkin pie spice mixture
     7.5 ml    pumpkin pie spice mixture
     100 g     butter (melted)
     500 g     creamed cottage cheese (small curd)
     4         large eggs
     700 g     cream cheese, softened by warming
     250 ml    sugar
     30 ml     flour
     5 ml      orange rind (grated)
     1 ml      salt
     500 g     cooked pumpkin (not pumpkin pie filling)
     500 ml    sour cream
     50 ml     orange marmalade (or more to taste, up to 250 ml)
     some      orange slices for garnish (optional)

PROCEDURE

          (1)  Preheat oven to 150 deg. C.
          (2)  Mix graham cracker crumbs, walnuts, sugar, 1 ml of
               the pumpkin pie spice, and the butter.
          (3)  Press evenly into the bottom of a 25-cm 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, 7.5 ml 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  150
               deg.  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 175  deg.
               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.

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