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Midwest's
Recipe of the Month
Pumpkin Harvest Cheesecake
A great finish to anyone's Fall dinner. Ingredients:
- Crust:
- 1/2 stick margarine
- 1/4 c. brown sugar
- 1 c. minute oatmeal
- Fillng:
- 5 - 8 oz pkg. cream cheese
- 1 c. milk
- 1 1/2 c. sugar
- 1 1/2 cans pumpkin pie filling
- 1 TBS. pumpkin pie spice
- 1 tsp. cinnamon (to taste)
- 2 pkg. unflavored gelatin
- 1 c. whipping cream
- (Use as cold bowl, beat whipping cream until stiff peaks form)
Instructions:
Crust:
Melt butter in a glass bowl in the microwave. Add the brown sugar and the oatmeal, mix well. Spray bottom of pan with non-stick cooking spray. Press into the bottom of a 9" spring form pan. Bake at 300 degrees for 12 minutes.
Filling:
Beat the cream cheese and sugar at medium speed with electric mixer until well blended. Add the pumpkin pie filling, pumpkin pie spice and cinnamon; mix well. Heat milk in microwave for 1 minute or until slightly warmer than lukewarm. Add gelatin to warm milk. Stir with a wire whisk very vigorously until the gelatin is dissolved. Gradually add the milk/gelatin mixture, mix well. Fold in the whipped whipping cream, pour over crust.
Chill for 2 hours or until firm. Makes 10-12 servings.
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