I'll be the first to admit that a real baked custard cheesecake is far better than a no bake one that is not nearly as firm and doesn't have quite the same bite. This cheesecake recipe is really freakin good, and it only takes about 35 minutes start to finish time. And the best part is that your not having to wait three hours for it to cool to the proper temperature. Enjoy.
2 cups of ginger snaps
1/2 stick of butter, melted
2 8-ounce blocks of cream cheese
1 cup of pumpkin
2 1/2-ounce packages of unflavored gelatin
1/2 cup of granulated sugar
1 teaspoon of cinnamon
1 teaspoon of ginger
1 teaspoon of ground cloves
1 teaspoon of lemon zest
Crush ginger snaps into crumbs. Toss with melted butter and press into a 9 x 13 or 10-inch round pan. In a mixer, combine cream cheese, pumpkin, sugar and seasonings.
In a medium bowl, sprinkle gelatin over 1/4 cup of room-temperature water. Let stand for one minute; add 1/2 cup of boiling water and mix with a fork or whisk to combine.
Add gelatin mixture to pumpkin mixture. Mix on high for one minute. Pour pumpkin onto ginger snap crust and refrigerate for 20 minutes.
Recipe serves 6-8.
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