PUMPKIN CHEESECAKE with GRAHAM CRACKER CRUST

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Prepare Graham Cracker Crust as follows: Mix crumbs, butter, and sugar.
  • Press mixture firmly on bottom of 8 inch springform pan.
  • Bake at 350° about 10 minutes.
  • Cool.
  • Drain pineapple well, pressing out juice with back of spoon.
  • Reserve ¾ cup juice.
  • Cover pineapple and refrigerate.
  • Combine juice with pumpkin, sugar, eggs, spices and gelatin in medium saucepan.
  • Cover and simmer very slowly 30 minutes, stirring occasionally.
  • Beat cream cheese and vanilla until fluffy.
  • Gradually beat in warm pumpkin mixture until well blended.
  • Pour into 8 inch graham cracker crust springform pan.
  • Cover cheesecake and refrigerate overnight.
  • Remove sides from pan and slide onto a serving plate.
  • Fold pineapple and marshmallows into whipped cream.
  • Spoon on top of cheesecake.
Advertisement