With your experience, i think you'll be fine! The orange in yours, with the ginger and pumpkin, sound like a yummy taste marriage.

But here are some other options for you... suggestions from CF when I was asking about Pumpkin Cheesecake last week....

Here is a link that might be useful: ISO pumpkin Cheesecake

This one is T and T.....notice it has half the amount of pumpkin and more egg....I would be concerned about the one you posted being a little hard to cut....the orange flavor sounds wonderful....but again the strings of orange peel found in marmalade might make it hard to cut...if you want the orange flavor....just add some grated rind.
Also the one you posted calls for low fat cream cheese....in my experience that makes a softer less dense cake.

Cheesecake Factory Pumpkin Cheesecake Bonnie Benesh

Prep time: 30 minutes Serves: 10-12
Cooking time: 65-75 minutes

Crust:
1½ cups graham cracker or ginger snaps (I like ½ of each)
5 T. butter, melted
1 T. sugar

Filling:
3-8oz. pkgs. cream cheese, softened
1 C. canned pumpkin
3 eggs
½ t. cinnamon
¼ t. nutmeg
¼ t. allspice

Topping;
1 C. heavy cream
½ C. sugar
1 t. white vanilla
½ C. chopped pecans

Mix crust ingredients together, just until coated and crumbly. Press onto the bottom and two-thirds of the way up the sides of an 8" spring form pan. Bake for 5 minutes at 350F. Set aside.

Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. Add pumpkin, eggs, and spices and beat until smooth and creamy. Pour into the crust. Bake for 60-70 minutes or until the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate.

Just before serving, whip the cream, sugar and white vanilla.

After cake has thoroughly chilled, add the whipped cream topping and sprinkle nuts over the cream. Remove the pan sides and cut.

I have never been under the impression that cheesecake was difficult, just TIME CONSUMING. That's why I don't make it very often. Plus I can't eat it a lot due to it being sinfully rich. But I think you should give the recipe a try if it sounds good to you. Just be prepared for what happens. The only way a recipe becomes "tried and true" is by trying it and seeing if you like it. It's a fun adventure and that cake sounds very glam if it works out.
I made a lowfat pumpkin cheesecake once, it was so bad I had to throw it out. It had orange in it, but I can't say that was the problem with it. The problem was it was more the texture of a chiffon than a cheesecake.

Linda and lpink,
I was thinking about just using the full-fat cream cheese instead. I don't like the taste of the low-fat stuff and I don't plan on eating cheesecake everyday! And if I make this one, I will use orange zest in place of the marmalade. Thanks Linda, I had not even considered the problem the peel may make if I want the slices to cut out pretty. I printed out the Cheesecake Factory recipe and will decide which one to make soon. And I will post the results, but it will have to be without a picture as I don't have a camera.
Bizzo, thanks for the link and the vote of confidence. For some strange reason, yeast and pie crust have never kept me from baking, but cheesecake always seemed scary!
Kat

Well, for what its worth, I watched them make cheesecake on one episode of "America's Test Kitchen" and they went on and on about trying all kinds of cream cheese and deciding that it had to be full fat cream cheese for good results. But they say a LOT of things on that show, lol! When I want to go "lowfat" for a cheesecake I make the kind with ricotta and berries on top, which is a whole other animal. Be sure and report back. You're not the only one toying with pumpkin cheesecake this holiday season! Bizzo is too, so it will be fun to hear about the results!

Here is a link that might be useful: ISO Pumpkin Cheesecake recipe

yasou has a recipe on that thread that looks good.

I'm also of the ilk that has opinions on cream cheese - it is one thing I don't sub low-fat versions. I am far from picky/discriminating and even I can tell the difference. Lpink is onto something with ricotta substitutes.

Now sour cream - I sub non-fat greek yogurt. No problems so far.

Go for it! IMO, with the substitution of regular cream cheese, it sounds yummy. (I'm another who doesn't like the texture of the low-fat cream cheese.)

The main difference between the Cheesecake Factory recipe is one has another egg and an additional 1/2 cup of cream...
but both only have 1 cup of pumpkin and lots more spice.
I would think a couple of times about that recipe that no one you know has tried.
Go with the recipe that friends recommend for a holiday....experiment another time.
Linda c

Rose, the other posters here have far more experience than I, so I won't comment at all on the recipes. However, remember to wrap the bottom of your springform pan in aluminum foil (either heavy duty or a double layer of regular). Otherwise, "stuff" will leak out of your pan and burn in your oven.

Rose you asked for a push so I say go for it!! Why NOT try a new recipe over the holidays. It may become a family favorite. What better time, IMHO. Just be prepared with a backup plan so you can relax about it. Like when I made that disaster of a pumpkin cheesecake two years ago, mom had a couple of good frozen pies on standby, and I also threw together my cherry cranberry crisp, which was one of my tried and trues. I think that's why a lot of people make a couple of desserts over the holidays, so if one isn't a hit they have other options. Frankly, there are such yummy frozen pies or interesting box mixes or cakes you can get at the bakery out there that I wouldn't hesitate to have them as my backup option. Or just throw together a homeade cake or crisp, which is what I often do.

Well from being leery of baking any cheesecake, now I will be baking two!
I am going to be making both recipes. I have decided to make the T&T Cheesecake Factory one for the family Thanksgiving and will be making the untried recipe for the Christmas in-store employee party in mid-December. I was telling some co-workers today about the Pumpkin Orange Cheesecake and was urged by them to change my baking choice for the party from apple pie to the cheesecake. They are all willing to be guinea pigs and they love both cheesecake and pumpkin. So I am good to go. I just need to make sure and get more cans of pumpkin. I already have enough for the two pies and one cheesecake for Thursday, but will need more for the work party.

Bbstx, thanks for the note about using foil on the pan, I hope I would remember but the reminder sure doesnÂt hurt!

And if everyone at work likes the new recipe, guess what will be added to the family Christmas menu?
Thanks to everyone for giving me the push I needed.
Kat