Pumpkin Cheesecake

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


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.