Preheat oven to 375°F (190°C).
In a bowl, mix Graham crumbs and butter together. Press into bottom of a 9-in. (23-cm) springform pan. Bake 8 minutes or until crust browns. Set aside.
Lower oven to 350°F (180°C).
In a bowl, mix cream cheese and sugar with an electric mixer. Add eggs one by one, stirring after each addition. Add orange zest and puréed pumpkin. Using a food processor, purée everything together.
Pour batter into baked crust. Bake for 1 hour or until cake is firm around the edges but still jiggles a little in the centre.
Quickly run a knife around the sides of the pan to free the cake. Cool. Chill at least 8 hours before turning the cake out.
Decorate the cake just before serving.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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