Pumpkin Cheesecake

PICTURE COMING SOON!


My recipe was "Pumpkin Cheesecake" from Real Simple Magazine (Nov 2008). This is actually not a cheesecake. It is called "cheesecake," but in reality it is an icebox pie shaped like a cheesecake. This is unbaked (no eggs), and it just sets up in the fridge. It has a lighter, less dense, creamy texture, not a traditional cheesecake texture. When I gave my husband a slice, he didn't like it at all. But when I said, "Don't think cheesecake...think 'PIE'", he said, "This is great pie!" It cracked me up.Pumpkin Cheesecake

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

For the 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 CrustHeat 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 and Chill the FillingSprinkle 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.Pour the mixture into the crust and refrigerate, covered, until firm, at least 2 hours and up to 2 days. Yield: Makes 8 servings


NUTRITION PER SERVING -- CALORIES 458; FAT 29g (sat 17g); CHOLESTEROL 80mg; CARBOHYDRATE 44g; CALORIES FROM FAT 56%; SODIUM 233mg; PROTEIN 6g; FIBER 3g; SUGAR 32g


submitted by Elizabeth Nielsen