½tablespoonof pumpkin pie spice⅛ tsp each of cinnamon, ginger, cloves and nutmeg
1packet or 2 tablespoons of unflavoured gelatin
2tablespoonswarm water
Whipped cream and cinnamon for topping
Instructions
In a small mixing bowl, combine the crushed cookies, the granulated sugar and the melted butter. Put a tablespoon of the cookie mixture into each mold and press in firmly. Place in the freezer while preparing the filling.
In a small bowl, combine the gelatin and the warm water and allow the gelatin to bloom for 5 minutes. After 5 minutes, place bowl in microwave and heat on high for 10 second increments until the gelatin has fully dissolved.
In a large mixing bowl, whip the powdered sugar, cream cheese, pumpkin puree, cream, vanilla, pumpkin pie spice and gelatin mixture. Whip mixture until there are very soft and runny peaks.
Pour the cheesecake mixture into the mold on top of the crust. Tap the mold to remove air bubbles.
Chill in the fridge for a minimum of 2 hours to set. Remove from mold and top with whipped cream and a sprinkle of cinnamon.