Cheesecake (No-Bake Pumpkin)

By á-1230

Ingredients

• Toasted Pecan Graham Cracker Crust:
• No Bake Pumpkin Cheesecake With Toasted Pecan Graham Cracker Crust
• Prep time: PT20M
• Cook time: PT10M
• Total time: PT30M
• Yield: 12 Servings
• Ingredients
• 3/4 cup Pecans, Toasted And Finely Chopped
• 3/4 cup Fine Graham Cracker Crumbs
• 1/4 cup Sugar
• 1/3 cup Melted Butter
• Pumpkin Cheesecake Filling:
• 2 envelopes Unflavored Gelatin
• 1/3 cup Water
• 16 ounces Cream Cheese, Softened
• 1 cup Sugar
• 1 teaspoon Cinnamon
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Allspice
• 1/2 teaspoon Ginger
• 2 1/2 cups Roasted Pumpkin Puree Or Canned Pumpkin
• 1 1/3 cup Whipping Cream
• TOPPING:
• 3/4 cup chopped pecans
• 3/4 cups of maple syrup
• 1 cup whipping cream
• For Serving: Sweetened Whip Cream

Preparation

Step 1

Preheat oven to 325 degree's.
Crust: Mix pecans, graham cracker crumbs and sugar. Add melted butter and stir well. Press into the bottom of a 9 inch springform pan.
Place into preheated oven and bake for 10 minutes.
Remove from oven and allow to cool to room temperature.
Pumpkin Cheesecake Filling: Place gelatin and water into a small saucepan over low heat and stir continually until dissolved. Remove from heat.
In a mixer fitted with a whisk attachment place cream cheese, sugar and spices. Beat on medium speed until well blended. Scrape sides of bowl as needed.
Add pumpkin and continue to mix until fully incorporated.
Slowly add the softened gelatin to the pumpkin mixture. Mix on medium low until well blended.
Place into the refrigerator for 25 minutes. Make sure not to leave for longer or it might over set.
Meanwhile beat whip cream in mixer fitted with a whisk attachment until whipped. Make sure not to over beat or you will end up with butter.
Fold whip cream into pumpkin mixture and pour into cooled crust. Smooth top and cover with plastic wrap. Allow to chill overnight or until firm.
When ready to serve run a clean thin knife carefully around the edge of pan to loosen. Remove edge of pan.
Serve with lightly sweetened whip cream.

TOPPING: In saucepan, combine the maple syrup, and whipping cream and bring to a boil.
Boil rapidly for about 15-20 minutes or until thickens, stir occasionally.
Stir in the pecans.
Pour over cheesecake and refrigerate.