Pumpkin Pecan Cheesecake

Yield:
8 servings

A dessert that's perfect for fall

Ingredients:

  1. Crust:
  2. 3/4 cup finely chopped pecans, toasted
  3. 3/4 cup graham cracker crumbs
  4. 1/4 cup granulated sugar
  5. 1/3 cup butter, melted
  7. Pumpkin Mixture:
  8. 2 envelopes unflavored gelatin
  9. 1/3 cup water
  10. 2 packages (8 ounce each) cream cheese, softened
  11. 2 cups granulated sugar
  12. 1/2 teaspoon cinnamon
  13. 1/2 teaspoon nutmeg
  14. 1/2 teaspoon allspice
  15. 2 1/2 cups canned or cooked pumpkin
  16. 3 cups whipping cream, whipped - divided
  18. warm caramel topping
  19. Halloween Version:
  20. black decorating gel
  21. plastic spiders
Directions:

For crust:
Combine pecans, graham cracker crumbs, sugar, and melted butter. Press into bottom of 9- inch springform pan. Bake at 325 degrees F. for 10 minutes. Let cool.

For filling:
Soften gelatin in water; stir over low heat until dissolved.

Combine cream cheese and sugar; mix at medium speed until blended. Add cinnamon, nutmeg, allspice, and pumpkin. Mix until blended.

Chill cream cheese mixture until slightly thickened, approximately 20 minutes. Fold in approximately two cups whipped cream; pour over crust. Chill until firm. Place the remaining whipped cream in the refrigerator.

When ready to serve, drizzle warm caramel topping over each slice and a dollop of the remaining whipped cream.

Halloween Decorating Idea:
For a creepy decoration, draw a spider web using cake decorating gel and top with a plastic spider or two.


TDS 3