Diabetic Living No Bake Pumpkin Cheesecake

Found on the Diabetic Living website. Even though it says No Bake, you still have to bake the pie crust. Posted for safe keeping.

• Ready In: 30 mins
• Serves: 14
• Yields: 1 pie

Ingredients

• Graham Cracker Crust

• 3⁄4 cup graham cracker, finely crushed
• 3  tablespoons canola oil
• 2  tablespoons Splenda sugar substitute, equivalent to 2 tablespoons sugar

• Pie

• 1 (1/4ounce) 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)

Directions

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.