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Pumpkin Pecan Cheesecake recipe

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
Pumpkin Mixture:
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

  • For Crust: Combine pecans, graham crackercrumbs, sugar and melted butter. Press onto bottom of 9-inchspringform pan. Bake at 325°F (160°C) for 10 minutes.Let cool.
  • For Pumpkin Mixture: Soften gelatin inwater; stir over low heat until dissolved.
  • Combine cream cheese and sugar, mix atmedium speed until well blended. Add cinnamon, nutmeg, allspiceand pumpkin; mix at medium speed until blended. Gradually addgelatin to cream cheese mixture and mix until blended. Chillcream cheese mixture until slightly thickened, approximately20 minutes.
  • Fold in whipped cream; pour over crust.Chill until firm.

    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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