Pumpkin Cheesecake

CRUST:

2 cups graham cracker crumbs (from 14 graham crackers)
2 tablespoons granulated sugar
1/2 cup (1 stick) unsalted butter, melted

FILLING:

1 .25-ounce envelope unflavored gelatin
1 8-ounce bar cream cheese, at room temperature
1 15-ounce can pumpkin puree
1 cup sour cream
3/4 cup granulated sugar
2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract

Make the crust: Heat oven to 400° F. In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Transfer to a 9-inch springform pan. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of the pan. Bake until set, 8 to 10 minutes. Let cool.

Make the filling: sprinkle the gelatin over 1/4 cup boiling water. Let stand, stirring occasionally, until dissolved, about 5 minutes.
Using an electric mixer, beat the cream cheese until smooth. Mix in the pumpkin, sour cream, sugar, pumpkin pie spice, and vanilla. Mix in the gelatin mixture until incorporated.
Chill: Pour the mixture into the crust and refrigerate, covered, until firm, at least 2 hours and up to 2 days.

Note: If you don’t have pumpkin pie spice (we don’t), you can make it yourself. 2 teaspoons pumpkin pie spice = 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground allspice, and 1/4 teaspoon ground nutmeg. (We found this info in the “substitutions” section of the Better Homes and Gardens Cookbook.)

Original recipe can be found here. ENJOY!

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One response to “Pumpkin Cheesecake

  1. Thanks for the tip on pumpkin pie spice! For years, I have refused to buy pumpkin pie spice because I’m sure that’s it is just a combination of a bunch of spices that I already have but never knew the proportions!

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