Pumpkin Cheesecake

By lexiegraham

Ingredients

• 2 cups graham cracker crumbs
• 2 tablespoons sugar
• 1/4 cup butter
• 1 .25 ounce envelope unflavored gelatin
• 1 8 ounce bar cream cheese, at room temperature
• 1 15 ounce can pumpkin puree
• 1 cup sour cream
• 3/4 cup sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract

Preparation

Step 1

1. Heat oven to 400.
2. In a medium bowl, combine the graham cracker crumbs, sugar and butter.
3. Transfer to a 9 inch springfoam pan and press mixture evenly.
4. Bake until set, about 8 to 10 minutes.
5. Cool completely.
6. Sprinkle gelatin over 1/4 cup boiling water.
7. Let stand, stirring occasionally, until dissolved, about 5 minutes.
8. Using an electric mixer, beat cream cheese until smooth.
9. Mix in the pumpkin, sour cream, sugar, pumpkin pie spice and vanilla.
10. Mix in gelatin.
11. Pour the mixture into the crust, cover and refrigerate until firm, at least 2 hours.