1999 PUMPKIN- PECAN CHEESECAKE

Crust:
3/4 cup finely chopped pecans, toasted
3/4 cup graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted

Pumpkin mixture:
2 envelopes unflavored gelatin
1/3 cup water
Two 8-ounce packages cream cheese, softened
1 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
2 1/2 cups canned or cooked pumpkin
2 cups whipping cream, whipped

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

To make pumpkin mixture: Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar; mix at medium speed until well blended. Add cinnamon, nutmeg, allspice and pumpkin; mix at medium speed until blended. Gradually add gelatin to cream cheese mixture and mix until blended. Chill cream cheese mixture until slightly thickened, about 20 minutes. Fold in whipped cream; pour over crust. Chill
until firm.

Makes 8 servings.

-American Dairy Association