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Melinda's Pumpkin Cheesecake

Crust:
20 graham cracker squares,
crushed (1 1/3 cups crumbs)
6 Tbsp. melted margarine
3 Tbsp. sugar

Mix together crust ingredients and press into the bottom of a 9x13 pan.

Filling:
1 8 oz. pkg. cream cheese, softened
1 can (2 cups) pumpkin pie filling
1 cup sugar
1 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. nutmeg
1/8 tsp. ground cloves
1 envelope Knox unflavored gelatin
1/2 cup cold water
1/2 cup hot water
One 8 oz. container (about 2 1/2 cups)
whipped topping, thawed

With an electric mixer, beat cream cheese on high to soften--blend in pumpkin, sugar, and spices. Sprinkle gelatin over cold water and let stand for 1 minute to dissolve. Add 1/2 cup hot water; stir. Add gradually to pumpkin mix, blending well. With rubber spatula, gently fold in whipped topping until well blended; pour into prepared pan. Chill until set, about 3 hours.

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