A delicious no-bake pumpkin
cheesecake in a toasted pecan graham cracker crust.
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 (160°C) 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.
