Categories: cheesecake, dessert, holiday, pie, thanksgiving

Ingredients

• For Crust:
• 2 c graham cracker crumbs
• 2 T sugar
• 1/2 c unslated butter, melted
• For Filling:
• 1 .25 oz envelope unflavored gelatin
• 1 8 oz pkg cream cheese, room temp.
• 1 15 oz can pumpkin puree
• 1 c sour cream
• 3/4 c sugar
• 2 t pumpkin pie spice
• 1 t pure vanilla extract

Directions

1. For Crust:

2. Heat the oven to 400F. In a medium bowl, combine the graham ccracker 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 up the sides of the pan. Bake until set, 8 to 10 minutes. Let cool.

3. Make and Chill the Filling:

4. Sprinkle the gelatin over 1/4 c boiling water. Let stand, stirring occasionally, until dissolved, about 5 minutes.

5. 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.

6. Pour the mixture into the crust and refrigerate, covered, until firm, at least 2 hours and up to 2 days.

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