No-Bake Pumpkin Cheesecake

Start with the filling, in a small pot, heat ½ cup of the heavy cream just to the boiling point. In small bowl, whisk 1 tablespoon sugar and gelatin together then whisk that mixture into hot cream until gelatin dissolves. Stir in reserved ½ cup cream and set aside to cool to room temperature.

To make the crust: In a medium bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter together until well blended. Press crumb mixture into bottom and up the sides of an 8-inch springform pan and set aside.

Now to continue our filling, in mixing bowl, beat cream cheese until whipped. Add remaining sugar and beat until creamy. Beat in pumpkin, vanilla, and spices and beat on medium-high speed for 1 minute until whipped and smooth, scraping down sides of the bowl as needed. Stir in gelatin mixture.

Pour filling into prepared crust and smooth top with an offset spatula. Cover the cheesecake tightly in parchment wrap and chill a minimum of 4 hours until set. Chill until ready to serve, 12 - 24 hours is the ideal amount of time to chill the filling to completely set

To make the topping, whip heavy cream until soft peaks form. Beat in Florida Crystals® Regenerative Organic Powdered Sugar until medium peaks form. Do not overbeat. Use an offset spatula to spread over the top of the Pumpkin Cheesecake or use a piping bag and fluted tip of choice to decorate. Sprinkle ground cinnamon as garnish.

To unmold, run a hot knife around the inside edge of the pan; then, gently release the springform pan from the cheesecake, transfer cheesecake to a serving plate.