Pumpkin Cheesecake

Pumpkin Cheesecake
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Serves 8| Hands-On Time: | Total Time:

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
  • 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.
By November, 2008

Nutritional Information

  • Per Serving
  • Calories 458Calories From Fat 56%
  • Fat 29g
  • Cholesterol 80mg
  • Carbohydrate 44g
  • Sodium 233mg
  • Protein 6g
  • Fiber 3g
  • Sugar 32g
What does this mean? See Nutrition 101 .

Quick Tip

Plastic wrap and aluminum foil
The pie can be prepared and refrigerated, loosely covered with plastic wrap, up to 2 days in advance.

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