Penny's No Bake Pumpkin Cheesecake

Name: Penny's No Bake Pumpkin Cheesecake
Cuisine: American
Ingredients: 1 Cup graham wafer crumbs; 1/4 Cup coarsely chopped pecans; 1/4 Cup Sugar; 1 Tsp cinnamon; 1/2 Cup butter or margarine; 1/2 Tsp nutmeg; 2 X 250 Gram packages cream cheese, softened; 1/2 Tsp cloves; 2/3 Cup sugar; 1 Envelope unflavored gelatin; 1 litre whipped topping; 1/4 Cup cold water; 14 oz Canned Pumpkin

bryna.johnstone @cook_3149075

Victoria, British Columbia

My favorite pumpkin cheesecake recipe. Light and fluffy.

bryna.johnstone @cook_3149075

Victoria, British Columbia

My favorite pumpkin cheesecake recipe. Light and fluffy.

Saved

Ingredients

1 Cupgraham wafer crumbs
1/4 Cupcoarsely chopped pecans
1/4 CupSugar
1 Tspcinnamon
1/2 Cupbutter or margarine
1/2 Tspnutmeg
2X 250 Gram packages cream cheese, softened
1/2 Tspcloves
2/3 Cupsugar
1 Envelopeunflavored gelatin
1 litrewhipped topping
1/4 Cupcold water
14 ozCanned Pumpkin

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Steps

1

Crust: Combine first 4 ingredients and press firmly on bottom of 9inch springform pan. Filling: Blend next 6 ingredients until smooth and fluffy. Sprinkle gelatin on top of cold water in saucepan. Let stand 5 minutes to soften. Heat to dissolve. Stir into cheese mixture. Fold in whipped topping in 2 parts; blend well. Spoon into crust; smooth surface with back of spoon. Chill at least 2 hours. If desired, garnish with chopped pecans and additional whipped topping. Enjoy