Pumpkin Cheesecake

Pumpkin Cheesecake

Chef Andrew Selvaggio
Steven Restaurant , Scottsdale, Arizona - 1984
Servings 12

A cream cheese cottage cheese Pumpkin Cheesecake with nut crust and sour cream orange marmalade top.


1 1/2 cups graham cracker crumbs
1 1/2 cups chopped pecans
3 tbsp sugar

6 fluid oz melted butter

1/4 tsp pumpkin pie spice
2 cups cottage cheese 2% fat
4 large eggs
8 oz cream cheese
1 cup sugar
2 tbsp all purpose flour
1 tsp orange peel grated
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
1 pound canned pumpkin

1/4 tablespoon vanilla extract

1 pint sour cream
1 cup orange marmalade


In a food processor blend the pecans till chopped fine.

in a large bowl add the sugar, nuts, 1/4 tsp pie spice and graham cracker crumbs then moisten with the melted butter

Press nut crumb mix into a lightly buttered 9 inch spring-form pan, both bottom and sides.
Prebake for 10 min in a 375 degree oven.  Remove and let cool, proceed to make the cheesecake batter.

In a food processor blend on low speed the cream cheese with the granulated sugar till smooth. Add the cottage cheese in two parts scraping the sides after each addition.

Add the flour, salt, vanilla, orange peel and pumpkin pie spice.

Add the pumpkin in two parts scraping the sides after each addition.

Gradually add the eggs one at a time scraping down the sides of the bowl occasionally, proceed until all eggs are incorporated into the batter.

Fill the spring-form pan with the prebaked crust with the batter mixture.  Place the cheesecake into a water bath.  Place into a 300 degree oven

Bake for 50 minutes, remove and top with sour cream topping.

For sour cream topping place sour cream into a mixing bowl, add orange marmalade and mix well.

Pour the sour cream mixture onto the cheese cake then return it to a 400 degree oven for 10 minutes.

Remove finished cheesecake and allow to cool to room temperature.

When chilled run a knife around the spring-form to release the ring. Slice cheesecake into 12 even slices.  Serve at room temperature.


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