Pumpkin Cheesecake(Good Without Graham Cracker Crust, Too)

1. 1

   In a blender, sprinkle gelatin over cold milk; let stand 3 to 4 minutes.

2. 2

   Add hot milk; cover and process at stir (low) for 2 minutes.

3. 3

   Add sugar and vanilla.

4. 4

   Process at liquify (high). With blender running, add cubes of cream cheese one at a time. Reserve 1 cup mixture.

5. 5

   Add pumpkin and pumpkin pie spice in blender; process on high until completely blended.

6. 6

   Pour into graham cracker crust.

7. 7

   Swirl in reserved cheese mixture and chill until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.