PUMPKIN CHEESECAKE

SERVES 10-12

The basis for this cake came from a friend of my mother's in Pennsylvania. I have added a different crust and topping. It is delicious.

INGREDIENTS

CRUST

1-1/2 cups ginger snap cookie crumbs

1/2 cup finely chopped pecans

3 tablespoons sugar

Pinch of cinnamon

Pinch of cloves

6 tablespoons butter, melted

FILLING

1 pound small curd cottage cheese
4 large eggs
3 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoons all purpose flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 pound canned pumpkin (or 1 pound cooked and mashed pumpkin)

TOPPING

2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla

For Crust: Preheat oven to 300° F. Mix together all ingredients. Press firmly on bottom and sides of a 10-inch springform pan. Bake 10 minutes. Cool.

For Filling: Preheat oven to 300° F. Mix cottage cheese and eggs until smooth. Beat cream cheese, sugar, flour, orange rind, pie spice, salt and cottage cheese mixture in large bowl until smooth. Fold in pumpkin. Pour into crust. Bake for 1-1/2 hours. Turn off oven. Let cake cool in oven with door ajar for 1 hour. Remove from oven.

For Topping: Preheat oven to 350° F. Mix sour cream, sugar and vanilla until well blended. Spoon over cheesecake. Bake for 10 minutes. Remove from oven and cool slightly. Refrigerate cake at least overnight.

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