- Level: Easy
- Total: 8 hr 50 min (includes cooling, chilling and setting times)
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 576
- Total Fat
- 49 g
- Saturated Fat
- 26 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 0 g
- Sugar
- 17 g
- Protein
- 8 g
- Cholesterol
- 148 mg
- Sodium
- 428 mg
- Level: Easy
- Total: 8 hr 50 min (includes cooling, chilling and setting times)
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 576
- Total Fat
- 49 g
- Saturated Fat
- 26 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 0 g
- Sugar
- 17 g
- Protein
- 8 g
- Cholesterol
- 148 mg
- Sodium
- 428 mg
Ingredients
Gelatin:
Crust:
Filling:
Directions
Special equipment:
a springform pan- For the gelatin: Put the boiling water in a heatproof bowl, add the gelatin and whisk to dissolve. Allow to cool to room temperature, about 30 minutes.
- For the crust: Meanwhile, lightly spray a springform pan with the cooking spray.
- In a bowl, combine the graham cracker crumbs, melted butter, granulated sugar and salt. Press the mixture into the prepared pan so that it creates an even bottom layer.
- For the filling: Combine the cream cheese and confectioners' sugar in the bowl of a stand mixer with a paddle attachment. Add the heavy cream and vanilla and mix until combined. Add the room-temperature gelatin to the cream cheese mixture and mix to combine.
- Add enough of the filling to cover the layer of graham cracker crust, then place the pumpkin pie on top. Cover with the rest of the filling and refrigerate until the cheesecake sets, from 4 hours to overnight. Serve cold.
