- 12
Ingredients
- Filling:
- 1 1/2 cups graham crumbs
- 2 tbs brown sugar
- 1/2 tsp cinnamon
- 3 tbs butter, melted
- 1 cup evaporated 2% milk
- 1/4 cup frozen orange juice concentrated, thawed
- 2 envelopes (1/4 oz each) Knox unflavored gelatin
- 1 1/2 pkgs (8 oz) light cream cheese, at room temperature
- 1 1/4 cups brown sugar
- 1 tbs vanilla
- 2 cups light sour cream
- 2 cups canned pure pumpkin (not pie filling)
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp allspice
- Light whipped topping, optional
Preparation
Step 1
1. To make crust, combine graham crumbs, brown sugar and cinnamon in a medium bowl Add melted butter and stir using a fork until crumbs are moistened. Spray a 9 inch springform pan with cooking spray. Press crumb mixture firmly and evenly over bottom of pan (not sides). Refrigerate for 1 hour.
2. To make filling, combine evaporated milk and orange juice concentrate in a small saucepan. Sprinkle gelatin over top and let stand or 5 minutes. Whisk gelatin into milk mixture and cook over medium-high heat, stirring constantly, until mixture just starts to boil. Remove from heat immediately and let cool for 5 minutes.
3. Meanwhile, beat together cream cheese, brown sugar and vanilla on high speed of electric mixer until smooth. Add sour cream, pumpkin and spices. Beat again on medium speed until well blended. Add milk mixture and beat again until well mixed.
4. Pour batter over crust and smooth top. Cover with plastic wrap and refrigerate for at least 8 hours (overnight is best). To serve, run a sharp, thin knife around edge of pan to loosen cake. Remove sides of pan. Serve individual slices with light whipped topping, if desired.