SC - Pumpkin Cheesecake - OOP recipe

[Diana L Skaggs]

Base: 2 cups crushed graham crackers, 1/2 cup melted butter, 2 tbsp. cocoa
powder, sifted, 2 tbsp. light brown sugar.

Filling:  3 cups cream cheese, 3 beaten eggs, 1/2 cup sugar, 2 tbsp. all
purpouse flour, sifted, 1 cup pumpkin puree, 2-3 tbsp. finely grated orange
zest.

Topping: 1 cup sour cream, 2 tbsp. sugar

Preheat oven to 375 degrees.  Grease an 8-inch springform pan and set aside.

Put all the ingredients for the base in a bowl and mix until wel combined.
Press into the prepared cake pan about 1-inch up the sides.  Bake for 10
minutes and cool slightly.

Put the cheese, eggs, sugar, flour, pumpkin puree and orange zest in a bowl
and beat together until well combined.  Pour the mixture onto the biscuit
base.  Bake for about 45 minutes until almost set and lightly golden at the
edges.

Mix the sour cream and sugar together and carefully spoon on top of the
cheesecake.  Return to the oven for 5 minutes, then turn off the oven and
leave the cheesecake in the oven to cool.  Chill the cheesecake in the
refrigereator for at least 12 hours before removing from the cake pan.

Recipe from the Pumpkin CookbookIBSN  0 600 59064 X Copyright 1996 Reed
International Books Limited

Leanna