Ingredients
3/4 cup finely crushed Graham crackers
3 tablespoons canola oil
2 tablespoons sugar
1 envelope unflavoured gelatin
1/2 cans light cream cheese
1 can pumpkin
1 tablespoon ground cinnamon
Preparation
To cook Graham cracker crust: Preheat microwave to 350°F. In a bowl, add beaten Graham crackers, Canola oil and 2 tablespoons sugar, mix. Spread smoothly in the bottom of a pan; press securely onto the bottom. Bake about 5 minutes then cool on a wire rack. For making cheesecake: In a medium pan, add gelatin and the water together, keep it 5 minutes to soften. Cook and mix at low heat till gelatin dissolves. Set aside to cool lightly. In a large vessel, churn cream cheese with an electric mixer on average velocity till smooth. Add sugar, pumpkin, 1 teaspoon cinnamon and the gelatin mixture, churn until well mixed. After that pour whole mixture in container of dessert topping. Spread mixture into crust in a pan. Cover and preserve in refrigerate for 4 to 24 hours or until set. Using a thin metal hand tool or table knife, stiffen the cheesecake from the side of the pan. Or you can use the spatula to evacuate cheesecake from the bottom of a pan and place on a serving plate. Cut in the shape of wedges and serve. If desired, top with extra whipped topping. Or you can garnish with extra cinnamon and pomegranate.
