Pumpkin Pecan Cheesecake

A dessert that's perfect for fall

Yield: Serves 8-10

Ingredients

Crust:
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	pkgs.	(8 oz.) cream cheese, softened

2	cups	granulated sugar

1/2	teaspoon	cinnamon

1/2	teaspoon	nutmeg

1/2	teaspoon	allspice

2 1/2	cups	canned or cooked pumpkin

2	cups	whipping cream, whipped

Directions:

For crust:
Combine pecans, graham cracker crumbs, sugar, and melted butter. Press into bottom of 9- inch springform pan. Bake at 325 degrees F. for 10 minutes. Let cool.

For filling:
Soften gelatin in water; stir over low heat until dissolved.

Combine cream cheese and sugar; mix at medium speed until blended. Add cinnamon, nutmeg, allspice, and pumpkin. Mix until blended.

Chill cream cheese mixture until slightly thickened, approximately 20 minutes. Fold in whipped cream; pour over crust. Chill until firm.

Halloween Decorating Idea:
For a creepy decoration, draw a spider web using cake decorating gel and top with a plastic spider or two.

Recipe and image compliments of The Midwest Dairy Association, www.midwestdairy.com

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