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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 1/2 cups graham cracker crumbs |
1/3 cup chopped pecans |
3 tablespoons sugar |
1/4 teaspoon pumpkin pie spice |
1/3 cup butter or margarine, melted |
1 (16-ounce) container cream-style cottage cheese |
2 1/2 (8-ounce) packages cream cheese, softened |
3/4 cup sugar |
1 teaspoon grated orange rind |
1 teaspoon pumpkin pie spice |
1/4 teaspoon salt |
3 large eggs |
2 cups mashed cooked sweet potatoes |
1 (16-ounce) container sour cream |
1/3 cup orange marmalade |
garnishes: orange rind strips, fresh mint |
Directions:
1. Combine first 5 ingredients, stirring until blended; press into bottom and 1 inch up sides of a 10-inch springform pan.
2. Bake at 350° for 6 minutes; cool.
3. Beat cottage cheese at medium speed with an electric mixer until smooth. Add cream cheese and next 4 ingredients; beat at medium speed until mixture is smooth. Add eggs, 1 at a time, beating until blended after each addition. Fold in mashed sweet potato, and pour into prepared crust.
4. Bake at 300° for 1 1/2 hours. Combine sour cream and marmalade, stirring until blended; spread over cheesecake. Bake 10 more minutes; cool on a wire rack. Cover and chill 8 hours. Garnish, if desired.
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