Pumpkin Cheesecake

This recipe will work best if you own a spring-form pan. If not, a pie pan will have to do.

3/4 cup FINELY chopped graham crackers
2 tablespoons butter or margarine, MELTED

1 15 ounce carton of ricotta cheese
8 ounces cream cheese
1 cup canned pumpkin
1/2 cup milk
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves

1 envelope unflavored gelatine
2 teaspoons finely shredded orange peel (optional)
1/2 cup orange juice
1/3 cup sugar
1/3 cup firmly packed brown sugar
2 teaspoons vanilla

whipped cream or Cool Whip (optional)
pumpkin pie spice (optional)

For crust, stir the graham cracker crumbs and butter together until well moistened. Press into bottom of a 9" springform pan. Refrigerate this while preparing the filling.

Place 1/2 of the ricotta cheese, 1/2 of the cream cheese, 1/2 of the milk, 1/2 of the pumpkin into a food processer or blender OR place them in a small bowl. Whip them on MEDIUM until all is smooth. Pour this into a medium sized bowl. Repeat this same process with the other halves of the same ingredients. Pour into the medium bowl with the first half.

In a small saucepan, sprinkle the gelatin over the orange juice. Let stand for 5 minutes. Cook and stir frequently over LOW heat until the gelatin is dissolved. Stir into the pumpkin mixture. Add the peel, sugar, brown sugar, vanilla, cinnamon, nutmeg and cloves. Pour over the crust. Cover and place in refrigerator for 4 hours or until firm.

To serve, loosen crust from sides of the spring-form pan. Cut into wedges. If desired, garnish with whipped cream with pumpkin pie spice.

Makes 12 servings.

VLE-B