Pumpkin Cheesecake(Good Without Graham Cracker Crust, Too) - cooking recipe

Ingredients

2 envelopes unflavored gelatin
1/2 c. cold milk
1 3/4 c. milk, heated to boiling
1 c. sugar
1 tsp. vanilla
1 (8 oz.) pkg. cream cheese
1 (16 oz.) can pumpkin
1 Tbsp. pumpkin pie spice
1 (9-inch) graham cracker crust

Preparation

In a blender, sprinkle gelatin over cold milk; let stand 3 to 4 minutes.
Add hot milk; cover and process at stir (low) for 2 minutes.
Add sugar and vanilla.
Process at liquify (high). With blender running, add cubes of cream cheese one at a time. Reserve 1 cup mixture.
Add pumpkin and pumpkin pie spice in blender; process on high until completely blended.
Pour into graham cracker crust.
Swirl in reserved cheese mixture and chill until firm.