Pumpkin Pecan Cheesecake

A dessert that's perfect for fall

Yield: 8 servings

Ingredients

Crust:

3/4 cup finely chopped pecans, toasted

3/4 cup graham cracker crumbs

1/4 cup granulated sugar

1/3 cup butter, melted

Pumpkin Mixture:

2 envelopes unflavored gelatin

1/3 cup water

2 packages (8 ounce each) cream cheese, softened

2 cups granulated sugar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

2 1/2 cups canned or cooked pumpkin

3 cups whipping cream, whipped - divided

warm caramel topping

Halloween Version:

black decorating gel

plastic spiders

Directions:

For crust:
Combine pecans, graham cracker crumbs, sugar, and melted butter. Press into bottom of 9- inch springform pan. Bake at 325 degrees F. for 10 minutes. Let cool.

For filling:
Soften gelatin in water; stir over low heat until dissolved.

Combine cream cheese and sugar; mix at medium speed until blended. Add cinnamon, nutmeg, allspice, and pumpkin. Mix until blended.

Chill cream cheese mixture until slightly thickened, approximately 20 minutes. Fold in approximately two cups whipped cream; pour over crust. Chill until firm. Place the remaining whipped cream in the refrigerator.

When ready to serve, drizzle warm caramel topping over each slice and a dollop of the remaining whipped cream.

Halloween Decorating Idea:
For a creepy decoration, draw a spider web using cake decorating gel and top with a plastic spider or two.

Please note that some ingredients and brands may not be available in every store.