![Pumpkin Cheesecake](https://cdn.statically.io/img/www.realsimple.com/thmb/h3q2-CF9NGWYwRnHpXLbUQeCOtw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/pumpkin-cheesecake_0-93cf002f8ae644178dd0b80c630bdd3d.jpg)
Ingredients
Crust
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2 cups graham cracker crumbs (from 14 graham crackers)
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2 tablespoons granulated sugar
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½ cup (1 stick) unsalted butter, melted
Filling
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1 .25-ounce envelope unflavored gelatin
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1 8-ounce bar cream cheese, at room temperature
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1 15-ounce can pumpkin puree
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1 cup sour cream
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¾ cup granulated sugar
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2 teaspoons pumpkin pie spice
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1 teaspoon pure vanilla extract
Directions
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Make the crust: Heat oven to 400° F. In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Transfer to a 9-inch springform pan. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of the pan. Bake until set, 8 to 10 minutes. Let cool.
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Make the filling: Sprinkle the gelatin over 1/4 cup boiling water. Let stand, stirring occasionally, until dissolved, about 5 minutes.
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Using an electric mixer, beat the cream cheese until smooth. Mix in the pumpkin, sour cream, sugar, pumpkin pie spice, and vanilla. Mix in the gelatin mixture until incorporated.
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Chill: Pour the mixture into the crust and refrigerate, covered, until firm, at least 2 hours and up to 2 days.
Nutrition Facts (per serving)
458 | Calories |
29g | Fat |
44g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 458 | |
% Daily Value * | |
Total Fat 29g | 37% |
Cholesterol 80mg | 27% |
Sodium 233mg | 10% |
Total Carbohydrate 44g | 16% |
Total Sugars 32g | |
Protein 6g | 12% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.