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Linda Martin's Pumpkin Cheesecake




Source of Recipe


Buddy Cookbook


List of Ingredients




Graham cracker crust for springform pan
One 16-ounce can pumpkin
1 cup golden brown sugar
3 eggs
1 teaspoon cinnamon
1/2 teaspoon ginger
1 envelope unflavored gelatin
Two 8-ounce packages cream cheese
1 Tablespoon vanilla
1 cup fruit juice (orange or pineapple)


Recipe



Line springform pan with cracker crust and bake in a 350-degree oven for 10 minutes. Combine juice with pumpkin, sugar, eggs, spices, and gelatin in a medium saucepan. Mix well. Cover and simmer gently for 30 minutes, stirring occasionally. Beat cream cheese and vanilla until fluffy. Gradually beat in warm pumpkin mixture until well blended. Pour into crust in springform pan. Cover and refrigerate overnight. Remove springform pan and serve with whipped cream.