@batterup1217: ✨Crust * 300 g (2 cups) graham crackers, crushed * 110 g (½ cup) butter, melted * 125 g (½ cup) pecans, finely chopped (optional) * 1 tsp pumpkin spice ✨Cheesecake Filling * 500 g (2 cups) Philadelphia cream cheese, softened * ¾ cup pumpkin purée * 80 g (½ cup) powdered sugar * 1 tsp pumpkin spice * 1 tsp vanilla extract * 375 ml (1½ cups) heavy cream * 4 tbsp gelatin ( Knox unflavored gelatin powder) * 6 tbsp cold water * Orange food coloring ✨ Whipped Cream * 1 cup heavy whipping cream * ½ cup powdered sugar * 1 tsp vanilla extract ✨Decorations * 12 candy pumpkins ✨Instructions: 1. Make the crust: * Mix the crushed graham crackers, pecans, pumpkin spice, and melted butter. * Press firmly into the bottom of a lined cheesecake pan. * Refrigerate. 2. Prepare the gelatin: * Sprinkle gelatin over the cold water. * Let it sit for 5 minutes. * Gently heat until completely dissolved. Do not boil. * Set aside. 3. Make the cheesecake mixture: * Beat cream cheese and powdered sugar until smooth. * Add pumpkin purée, pumpkin spice, and vanilla. Mix well. * Whip the heavy cream until soft peaks form. * Gently fold the whipped cream into the pumpkin mixture. * Mix in the dissolved gelatin. I microwaved it for 30 seconds. 4. Make the orange layers: * Divide the cheesecake mixture evenly into 3–4 bowls. * Leave the first bowl light. * Add a little orange food coloring to the next bowl. * Add more coloring to each bowl to create progressively darker shades of orange. 5. Layer the cheesecake: * Pour the darker color over the crust. * Chill for 15–20 minutes, until slightly firm. * Carefully add the next color. * Repeat until all layers are added. * Refrigerate for at least 6 hours or overnight. 6. Make the whipped cream: * Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. * Pipe the whipped cream around the top of the cheesecake. 7. Decorate * Add the candy pumpkin decorations. * Keep refrigerated until ready to serve. #fallcakes #Cheesecake #falldessert #pumpkin #fallvibes

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