No Bake No Sugar Pumpkin Cheesecake

Easy, tasty, no oven, no added sugar. Boom.

Ingredients

• Two, 8 ounce packages Philadelphia Light Cream Cheese, softened
• 1/4 cup Splenda Brown Sugar blend
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• Pinch ground clove
• 1 cup Libby's canned pumpkin
• 1 cup heavy cream, whipped OR use half of an 8 ounce container Cool Whip, thawed
• One no sugar added cookie crumb crust - 10 Murray Oatmeal or Pecan cookies, turned into crumbs in a baggie or food processor blended with 2 tablespoons melted butter and pressed into pie plate

Instructions

• Beat cream cheese, Splenda and spices in large bowl using a hand mixer until blended.
• Add the pumpkin and beat until smooth.
• Gently fold in the whipped cream.
• Spoon into crust and smooth.
• Chill 3 hours before serving. (I like to kick back with a glass of wine)