Isom IGA Recipes
https://isom.iga.com/Recipes/Detail/6428/Pumpkin_Pecan_Cheesecake
Pumpkin Pecan Cheesecake
A dessert that's perfect for fall
Yield: 8 servings
Ingredients
| Crust: | |||
| 3/4 | cup | finely chopped pecans, toasted | |
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| 3/4 | cup | graham cracker crumbs | |
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| 1/4 | cup | granulated sugar | |
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| 1/3 | cup | butter, melted | |
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| Pumpkin Mixture: | |||
| 2 | envelopes | unflavored gelatin | |
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| 1/3 | cup | water | |
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| 2 | pkgs. | (8 oz.) cream cheese, softened | |
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| 2 | cups | granulated sugar | |
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| 1/2 | teaspoon | cinnamon | |
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| 1/2 | teaspoon | nutmeg | |
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| 1/2 | teaspoon | allspice | |
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| 2 1/2 | cups | canned or cooked pumpkin | |
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| 2 | cups | whipping cream, whipped | |
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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
Please note that some ingredients and brands may not be available in every store.
Isom IGA Recipes
https://isom.iga.com/Recipes/Detail/6428/
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