Pumpkin Pecan
Cheesecake
- Crust:
3/4 cup finely chopped pecans, toasted
3/4 cup graham cracker crumbs
1/4 cup granulated sugar
1/3 cup butter, melted
Pumpkin Mixture:
2 envelopes unflavored gelatin
1/3 cup water
2 (8-ounce each) packages cream cheese, softened
1 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 1/2 cups canned or cooked pumpkin
2 cups whipping cream, whipped
- For Crust: Combine pecans,
graham cracker crumbs, sugar and melted butter. Press onto bottom
of 9-inch springform pan. Bake at 325°F for 10 minutes. Let
cool.
- For Pumpkin Mixture: Soften
gelatin in water; stir over low heat until dissolved. Combine
cream cheese and sugar, mix at medium speed until well blended.
Add cinnamon, nutmeg, allspice and pumpkin; mix at medium speed
until blended. Gradually add gelatin to cream cheese mixture
and mix until blended. Chill cream cheese mixture until slightly
thickened, approximately 20 minutes. Fold in whipped cream; pour
over crust. Chill until firm.
Makes 12 servings.
Decorating Suggestion:
"Spider Web"
For Spider Web: Use cake decorating piping gel
to draw concentric circles on surface of cheesecake. Take paring
knife and draw lines from center of cheesecake outward (as if
drawing spokes of a wheel). The gel will drag slightly, creating
an illusion of movement.
For Spiders: Using pecan halves as spider
bodies, attach small pieces of black or red licorice as legs.
Place on top of cheesecake.
Recipe and photograph provided
courtesy of the American Dairy Association.
