Pumpkin Cheesecake

Pumpkin Cheesecake
John Kernick 
Use pumpkin puree and pumpkin pie spice for a double dose of autumn flavor.

Get the recipe.
Serves 8
preparation
25
minutes
cooking
145
minutes

Ingredients

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

Directions

  1. 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.
  2. Make the filling: sprinkle the gelatin over 1/4 cup boiling water. Let stand, stirring occasionally, until dissolved, about 5 minutes.
  3. 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.
  4. Chill: Pour the mixture into the crust and refrigerate, covered, until firm, at least 2 hours and up to 2 days.


 

Sara Quessenberry
October 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 56%
  • Fat 29 g
  • Cholesterol 80 mg
  • Carbohydrate 44 g
  • Sodium 233 mg
  • Protein 6 g
  • Fiber 3 g
  • Sugar 32 g
What does this mean? See Nutrition 101.