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Pumpkin Cheesecake

Agriculture.com Staff 11/25/2015 @ 6:15pm

Prep: 35 minutes; Chill: 4 to 24 hours; Bake: 5 minutes; Oven: 350 degrees F.

1 recipe Graham Cracker Crust (below)
1 envelope unflavored gelatin
1/4 cup water
1-1/2 8-ounce pkgs. light cream cheese
1 15-ounce can pumpkin
2 tablespoons sugar
1 teaspoon ground cinnamon
3/4 of an 8-ounce container frozen light whipped topping, thawed
Chopped pecans (optional)

1. Prepare Graham Cracker Crust; set aside. In a small saucepan stir together gelatin and water. Let stand for 5 minutes to soften. Cook and stir over low heat until gelatin dissolves; set aside to cool slightly.

2. In large bowl beat cream cheese with electric mixer on medium speed until smooth. Add pumpkin, sugar, cinnamon, and gelatin mixture; beat until well mixed. Fold in whipped topping. Spread mixture into crust. Cover and chill 4 to 24 hours or until set.

3. Using a thin metal spatula or table knife, loosen the cheesecake from the side of the springform pan. If desired, use a wide spatula to remove cheesecake from bottom of pan and place on a serving plate. Cut into wedges to serve. If desired, garnish with pecans. Makes 14 servings.

Graham Cracker Crust: Preheat oven to 350 degrees F. In small bowl combine 3/4 cup finely crushed graham crackers, 3 tablespoons canola oil, and 2 table¬spoons sugar. Mix well. Spread evenly in bottom of an 8- or 9-inch springform pan; press firmly onto bottom. Bake 5 minutes. Cool on a wire rack.

Nutrition facts per serving: 150 calories, 8 g total fat, 11 mg cholesterol, 144 mg sodium, 14 g carbohydrates, 1 g dietary fiber, 5 g protein.

Prep: 35 minutes; Chill: 4 to 24 hours; Bake: 5 minutes; Oven: 350 degrees F.

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