Another Pumpkin Cheesecake

For the Crust
2 cups graham cracker crumbs (from 14 graham crackers)
2 tablespoons granulated sugar
1/2 cup (1 stick) unsalted butter, melted
For the Filling
1 .25-ounce envelope unflavored gelatin
1 8-ounce bar cream cheese, at room temperature
1 15-ounce can pumpkin puree
1 cup sour cream
3/4 cup granulated sugar
2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract

Make the Crust
Heat oven to 400° F. In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Transfer to a 9-inch springform pan. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of the pan. Bake until set, 8 to 10 minutes. Let cool.

Make and Chill the Filling
Sprinkle the gelatin over 1/4 cup boiling water. Let stand, stirring occasionally, until dissolved, about 5 minutes.

Using an electric mixer, beat the cream cheese until smooth. Mix in the pumpkin, sour cream, sugar, pumpkin pie spice, and vanilla. Mix in the gelatin mixture until incorporated.

Pour the mixture into the crust and refrigerate, covered, until firm, at least 2 hours and up to 2 days.

Yield: Makes 8 servings

NUTRITION PER SERVING
CALORIES 458; FAT 29g (sat 17g); CHOLESTEROL 80mg; CARBOHYDRATE 44g; CALORIES FROM FAT 56%; SODIUM 233mg; PROTEIN 6g; FIBER 3g; SUGAR 32g