No Bake Pumpkin Cheesecake With Toasted Peacan Graham Cracker Crust

Preheat oven to 325ºF.

For the crust:
Mix pecans, graham cracker crumbs and sugar. Add melted butter and stir well. Press into the bottom of a 9-inch springform pan. Place into the preheated oven and bake for 10 minutes. Remove from oven and allow to cool to room temperature.

For the filling:
Place gelatin and water into a small saucepan over low heat and stir continually until dissolved. Remove from heat.

In a mixer fitted with a whisk attachment, place cream cheese, sugar and spices. Beat on medium until well blended. Add pumpkin and continue to mix until fully incorporated. Slowly add the softened gelatin to the pumpkin mixture. Mix on medium low until well blended. Place into the refrigerator for 25 minutes. Make sure not to leave for longer or it might over set.

Meanwhile, beat whipping cream in the mixer fitted with a whisk attachment until whipped. Make sure not to over beat or you will end up with butter. Fold whip cream into pumpkin mixture and pour into the cooled crust. Smooth top and cover with plastic wrap. Allow to chill overnight or until firm.

When ready to serve, run a clean thin knife carefully around the edge of the pan to loosen. Remove the edge of the pan and serve with lightly sweetened whipped cream.