Pumpkin Pecan Cheesecake

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 Mixtu
2 envelopes unflavored gelatin
1/3 cup water
2 packages (8 ounces each) 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 cracker crumbs, sugar and melted
butter. Press onto bottom of 9-inch springform pan. Bake at 325 F for 10
minutes. Let cool.
For pumpkin mixtu Soften gelatin in water; stir over low heat
until dissolved. Combine cream cheese and sugar, mix at medium speed
until well blended. Add cinnamon, nutmeg, allspice and pumpkin; mix at
medium speed until blended. Gradually add gelatin to cream cheese
mixture and mix until blended. Chill cream cheese mixture until slightly
thickened, approximately 20 minutes.
Fold in whipped cream; pour over crust. Chill until firm.

More Recipes at http://www.massrecipes.com


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/