Pumpkin cheesecake made with gelatin instead of milk and eggs requires no baking, but still maintains a rich, creamy texture. It makes an ideal dessert to prepare when unexpected guests arrive or when you need to quickly use up extra pumpkin or pumpkin puree. This recipe yields approximately eight servings of pumpkin no-bake cheesecake and is easily converted to a low-fat or sugar-free version.
Add the package of unflavored gelatin and 1 cup of boiling water to a large mixing bowl, stirring well to dissolve.
Cut the cream cheese into small 1- or 2-inch chunks to make blending easier and then add to the dissolved gelatin mixture.
Add the pumpkin puree, vanilla extract, ground cinnamon, nutmeg and granulated sugar to the gelatin mixture. Beat with an electric mixer on medium speed until well blended.
Pour the pumpkin cheesecake filling into the prepared graham cracker crust and spread out evenly with a spoon or spatula. Cover and place in the refrigerator.
Chill for at least two hours or until firm and set in the center. Garnish with whipped cream sprinkled with cinnamon if desired and store leftovers covered in the refrigerator for up to one week.