Pumpkin Cheesecake

Crust:

5 tbsp. butter, melted

6 tbsp. brown sugar

2 cups gingersnap cookie crumbs

Filling

1 cup unsweetened apple juice

2/3 cup sugar

1 envelope gelatin

½ tsp. salt

3 eggs, separated

½ tsp. vanilla

1 tbsp. fresh lemon juice

250 g cream cheese

¾ cup whipping cream

1 cup canned pumpkin (not pie filling)

1/3 tsp. each of cloves, cinnamon and ginger

semi-sweet chocolate shavings

Other than Jack-o'-lanterns, this cheesecake is the only reason Mother Nature invented pumpkins.  The recipe comes from my cousin Linda who is begged to bring it to Thanksgiving dinner every year. 

Serves: 8 - 10

Crust: Combine ingredients and press into a nine-inch spring form pan.  Chill.

Filling: Combine apple juice, sugar, gelatin and salt in top of double boiler.  Stir until gelatin is completely dissolved.  Remove from heat.  Beat egg yolks slightly and gradually add to gelatin mixture.  Cook until slightly thickened, stirring constantly.   Remove from heat, add vanilla.  Using electric mixer, combine lemon juice and cream cheese in a large bowl.  Add gelatin mixture and beat until smooth.  Chill until as thick as jam.

Whip cream until stiff.  Fold pumpkin, spices, whipped cream and stiffly beaten egg white into gelatin mixture.  Pour into prepared spring form pan, top with remaining crumbs and chill.  Garnish with chocolate shavings.