Diabetic Living No Bake Pumpkin Cheesecake

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• 3/4 cup graham cracker, finely crushed
• 3 tablespoons canola oil
• 2 tablespoons splenda sugar substitute, equivalent to 2 tablespoons sugar
• 1 (1/4 ounce) envelope unflavored gelatin
• 1/4 cup water
• 1.5 (8 ounce) containers light cream cheese
• 1 (15 ounce) can pumpkin
• 2 tablespoons splenda sugar substitute, equivalent to 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• 3/4 of an 8-ounce container frozen light whipped dessert topping, thawed
• frozen light whipped dessert topping, thawed (optional)
• ground cinnamon, chopped pecans, and (optional) or pomegranate, seeds** (optional)

Recipe

• 1 to make crust - preheat oven to 350 degrees f. in a small bowl, combine crushed graham crackers, canola oil, and sugar. mix well. spread evenly in bottom of an 8- or 9-inch springform pan; press firmly onto bottom. bake for 5 minutes. cool on a wire rack.
• 2 to make pie - in a small saucepan, stir together gelatin and the water; let stand for 5 minutes to soften. cook and stir over low heat until gelatin dissolves; set aside to cool slightly.
• 3 in a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. add pumpkin, sugar, the 1 teaspoon cinnamon, and the gelatin mixture; beat until well mixed. fold in the three-quarters container of dessert topping. spread mixture into crust in springform pan. cover and refrigerate for 4 to 24 hours or until set.
• 4 using a thin metal spatula or table knife, loosen the cheesecake from the side of the springform pan. if desired, use a wide spatula to remove cheesecake from bottom of pan and place on a serving plate. cut into wedges to serve. if desired, top with additional whipped topping. if desired, garnish with additional cinnamon, chopped pecans, and/or pomegranate seeds.
• 5 tip
• 6 *sugar substitutes: choose from splenda® granular, equal® spoonful or packets, or sweet 'n low® bulk or packets. follow package directions to use product amount equivalent to 2 tablespoons sugar for both crust and filling.