Pumpkin Cheesecake 

Prep Time:  25 minutes plus refrigeration

Crust:

½ stick margarine 

¼ c. brown sugar

1 1/2 c. 1 minute oatmeal

Filling:

5 – 8 oz. pkg. cream cheese

1 c. milk

1 ½ c. sugar

1 ½ cans pumpkin pie filling

1 TBS. pumpkin pie spice

1 tsp. cinnamon  (to taste)

1 pkg. unflavored gelatin

1 c. whipped cream
 
Crust:

Melt butter in a glass bowl in the microwave. Add the brown sugar and the oatmeal,

mix well. Spray bottom of pan with non-stick cooking spray. Press into the bottom

of a 9" spring form pan. Bake at 300 degrees for 12 minutes. 

Filling: 

Beat the cream cheese and sugar at medium speed with electric mixer until well blended.  Add the pumpkin pie filling, pumpkin pie spice and cinnamon; mix well.  Heat milk in microwave for 1 minute or until slightly warmer than lukewarm. Add gelatin to warm milk. Stir with a wire whisk very vigorously until the gelatin is dissolved.  Gradually add the milk/gelatin mixture to the cream cheese/pumpkin mixture, mix well. Fold in the whipped whipping cream; pour over crust. 

Chill for 2 hours or until firm.  Makes 10 –12 servings.