A delicious no-bake pumpkin cheesecakein a toasted pecan graham cracker crust.
Recipe: Pumpkin Pecan Cheesecake
3/4 cup finely chopped pecans, toasted
3/4 cup graham cracker crumbs
1/4 cup granulated sugar
1/3 cup butter, melted
2 envelopes unflavored gelatin
1/3 cup water
2 (8-ounce each) packages cream cheese, softened
1 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 1/2 cups canned or cooked pumpkin
2 cups whipping cream, whipped
Makes 12 servings.
Decorating Suggestion: “SpiderWeb”
For Spider Web: Use cake decorating pipinggel to draw concentric circles on surface of cheesecake. Takeparing knife and draw lines from center of cheesecake outward(as if drawing spokes of a wheel). The gel will drag slightly,creating an illusion of movement.
For Spiders: Using pecan halves as spiderbodies, attach small pieces of black or red licorice as legs.Place on top of cheesecake.
Recipe and photograph provided courtesyof the American Dairy Association.
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