PUMPKIN CHEESECAKE with GRAHAM CRACKER CRUST

Recipe Overview:

Cook Time: 40 minutes
Prep Time: 45 minutes
Total Time: 1 hour 25 minutes
Servings: 1 cheesecake

Description:

Indulge in the warm, comforting flavors of autumn with this delectable PUMPKIN CHEESECAKE nestled on a buttery GRAHAM CRACKER CRUST! This recipe is perfect for cozy gatherings, holiday feasts, or simply treating yourself to a slice of creamy goodness. 🎃🍰

Recipe Category:

Cheesecake

Keywords:

Dessert, Pineapple, Tropical Fruits, Fruit, Low Protein, Potluck, Winter, Christmas, Weeknight, Oven, Refrigerator, Stove Top, Less than 4 Hours

Ingredients:

Quantity	Ingredient
1 can	Crushed pineapple
1 cup	Pumpkin
1 cup	Brown sugar
3	Eggs
1 tsp	Cinnamon
1/2 tsp	Ginger
1 packet	Unflavored gelatin
2 packs	Cream cheese
1 tsp	Vanilla extract
1 cup	Miniature marshmallows
1 1/2 cups	Graham cracker crumbs
1/3 cup	Butter
3/4 cup	Sugar

Nutritional Information (per serving):

Calories: 615.5
Fat: 36.1g
Saturated Fat: 20.1g
Cholesterol: 172.9mg
Sodium: 373.1mg
Carbohydrates: 67.1g
Fiber: 1.5g
Sugar: 53g
Protein: 9g

Recipe Instructions:

1. Prepare Graham Cracker Crust:

Mix graham cracker crumbs, melted butter, and sugar until well combined.
Press the mixture firmly onto the bottom of an 8-inch springform pan.
Bake the crust at 350°F (175°C) for about 10 minutes until lightly golden.
Allow the crust to cool completely.

2. Prepare Pumpkin Filling:

Drain the crushed pineapple well, pressing out any excess juice with the back of a spoon. Reserve 3/4 cup of the juice and refrigerate the pineapple.
In a medium saucepan, combine the reserved pineapple juice with pumpkin, brown sugar, eggs, cinnamon, ginger, and unflavored gelatin.
Cover the saucepan and simmer the mixture very slowly over low heat for 30 minutes, stirring occasionally, until thickened.

3. Prepare Cheesecake Filling:

In a large mixing bowl, beat the cream cheese and vanilla extract until fluffy and smooth.
Gradually beat in the warm pumpkin mixture until well blended and smooth.
Pour the pumpkin cheesecake filling into the prepared graham cracker crust in the springform pan.
Cover the cheesecake with plastic wrap and refrigerate it overnight to set.

4. Assemble and Serve:

Once the cheesecake has set, remove the sides of the springform pan and carefully transfer the cheesecake to a serving plate.
In a separate bowl, fold the reserved crushed pineapple and miniature marshmallows into whipped cream until well combined.
Spoon the pineapple and marshmallow whipped cream mixture on top of the chilled cheesecake, spreading it evenly.
Slice and serve the PUMPKIN CHEESECAKE with GRAHAM CRACKER CRUST, and enjoy the delightful fusion of flavors and textures! 🎃🍰

This PUMPKIN CHEESECAKE with GRAHAM CRACKER CRUST recipe is a guaranteed crowd-pleaser, combining the seasonal charm of pumpkin with the creamy decadence of cheesecake, all nestled on a crunchy, buttery crust. Perfect for any occasion, from festive gatherings to casual weeknight treats, this dessert is sure to become a favorite in your repertoire. So, roll up your sleeves, gather your ingredients, and let’s bake up some autumn magic together! 🍂🍰