There is no better treat to have than cheesecake in order to satisfy your strongest sweet tooth. Even though it is made with no sugar, I know you will love it.
Makes: 14 servings
Total Prep Time: 4 hours and 30 minutes
Ingredients for the crust:
• ¾ cup of graham crackers, crushed
• 3 Tbsp. of canola oil
• 2 Tbsp. of white sugar
Ingredients for the cheesecake:
• 1, .25 ounce pack of gelatin, unflavored
• ¼ cup of water
• ½, 8 ounce container of cream cheese
• 1, 15 ounce can of pumpkin
• 2 Tbsp. of white sugar
• 1 tsp. of powdered sugar
• 1 tsp. of powdered cinnamon, for topping and optional
Directions:
1. Prepare the crust. Preheat the oven to 350 degrees.
2. In a bowl, add in the crushed graham crackers, oil and white sugar. Stir well until mixed. Spread into the bottom of a springform pan. Place into the oven to bake for 5 minutes. Remove and set aside to cool.
3. Prepare the cheesecake. In a saucepan, add in the unflavored gelatin and water. Set aside to rest for 5 minutes. Set over low heat and cook for 1 to 2 minutes or until the gelatin dissolves completely. Remove and set aside to cool.
4. In a bowl, add in the cream cheese. Beat with a mixer until smooth in consistency. Add in the can of pumpkin, white sugar, gelatin mix and 1 teaspoon of powdered cinnamon. Continue to beat until evenly mixed.
5. Pour into the crust.
6. Cover and place into the fridge to chill for 4 hours.
7. Slice into wedges and serve.