PUMPKIN CHEESECAKE WITH GRAHAM CRACKER CRUST
Make and share this PUMPKIN CHEESECAKE with GRAHAM CRACKER CRUST recipe from Food.com.
Provided by Young Living in Tex
Categories Cheesecake
Time 1h25m
Yield 1 cheesecake, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 615.5, Fat 36.1, SaturatedFat 20.1, Cholesterol 172.9, Sodium 373.1, Carbohydrate 67.1, Fiber 1.5, Sugar 53, Protein 9
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