How to Make Dreamy Pumpkin Cheesecake Recipe

Tired of Pumpkin Pie at Thanksgiving? Here's an Alternative.

© Larry Ervin

Oct 4, 2008

Holiday cooking can be jam-packed with last minute chores. One of the delights of this dreamy cheesecake is that you can make it up to ten days in advance. This recipe may be especially welcome to those who aren't fond of pumpkin pie. In some families, of course, Thanksgiving wouldn't be Thanksgiving without pumpkin pie. If so, make one each.

Store-bought crust? This graham cracker crust is very easy, but you can simplify this recipe further by buying pre-made graham cracker crusts. Those are smaller, though, so plan on this recipe filling two store-bought shells and reduce baking time. Begin checking it at 1 hour. This alternative might solve your problem if you don't have a springform pan, but you can use the same crust recipe in a conventional pie pan. The advantage of a springform pan is that it's much easier to cut perfect wedges.

If you don't have a zester (see photo), you can use a vegetable peeler and then a sharp knife to cut the peel into very thin strips. Time-consuming, so the zester is a recommended addition to your kitchen.

You will need: 10-inch springform pan -or- a cheesecake pan with a removable bottom

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup pecans, finely chopped
• 3 Tbsp sugar
• 1/4 tsp pumpkin pie spice
• 6 Tbsp butter, at room temperature

For the Cheesecake Filling:

• 1 (16-ounce) carton small curd cottage cheese
• 4 eggs
• 3 (8-ounce) pkgs cream cheese, at room temperature
• 1 cup sugar
• 2 Tbsp flour
• 1 tsp orange zest, minced
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1 (16-ounce) can pumpkin

For the Topping:

• 1 pint sour cream
• 1/4 cup Seville (or other) orange marmalade
• remaining zest of 1 orange, for garnish (optional)

Method for the Crust:

1. Preheat oven to 300 degrees F.
2. In a medium bowl, mix all of the crust ingredients together thoroughly. Press evenly on the bottom and 1 1/2 inches up the sides of the springform pan.
3. Bake 10 minutes. Cool on a wire rack.

Method for the Filing:

1. In a food processor (or blender) mix cottage cheese and eggs until smooth. Add the cream cheese in chunks and process until smooth. Add the rest of the filling ingredients and process just until smooth.
2. Pour into the prepared crust. Bake for 1 1/2 hours at 300 degrees. Turn off the oven and allow the cheesecake to cool slowly, with the oven door ajar, for one hour. Remove from the oven.

Method for the Topping:

1. Preheat oven to 350 degrees F.
2. In a small bowl, mix together the sour cream and orange marmalade.
3. Spread evenly over the surface of the cheesecake.
4. Bake 10 minutes. Remove and cool on a wire rack for 30 minutes. Refrigerate, covered with foil. The cheesecake can be refrigerated up to ten days.
5. To serve, cut wedges and place on individual plates. Sprinkle the wedge with a few strands of fresh orange zest (if using).

Here are some handy Tips for Baking Perfect Cheesecake and Ideas for Creating a Festive Thanksgiving Without Breaking the Bank.

Can't get enough pumpkin? Try Pumpkin-Apple Soup.

Pumpkins for Jack-o-lanterns or Cheesecaking

Pecan Halves

Seville Orange Marmalade

How to Zest an Orange

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