Quick Dessert

No Bake, Sugar-Free Spiced Pumpkin Cheesecake
This is one of my favorite desserts to make in the Autumn. It is rich and delicious, without all the fuss of traditional cheesecakes. It is so simple to make!

Supplies:

• a pie pan or rectangular casserole dish
• Non-stick spray
• spatula
• bowl for melting butter
• Zipper style gallon size baggie
• rolling pin
• measuring spoons
• Stand mixer or hand mixer with beater attachments
• large mixing bowl
• plastic wrap to cover the finished recipe

Ingredients:

• One, 15 ounce can of Pumpkin
• One, 8 ounce package of cream cheese (set out on counter for at least 30 minutes)
• One, 8 ounce container of Sugar Free Non-Dairy whipped topping
• One, 1 ounce box of Jell-O brand Sugar-Free INSTANT Vanilla pudding. (do not add milk. Just the dry mix is needed)
• One, 6 ounce package of Murray's Sugar-Free Shortbread Cookies (place in plastic zipper style bag and seal tightly, removing most trapped air, and crumble the cookies with a rolling pin)
• 1/2 a stick of butter - melted (Do NOT use margarine because the water content will make the cookies soggy)
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon nutmeg seasoning
• 1/4 teaspoon cloves seasoning
• 1/2 teaspoon cinnamon seasoning

DIRECTIONS:

1. Place the cookies into the zipper style baggie, remove most of the air before sealing completely. Using the rolling pin, roll across the cookies to crush them into a crust consistency.
2. Spray your pie dish or rectangular dish with the non-stick spray.
3. Melt the butter in the microwave and pour into the baggie holding the crushed cookies and coat them well.
4. Pour the cookies into prepared dish and press them firmly on the bottom. Set aside.
5. In a large mixing bowl, place the cream cheese and beat the cream cheese until smooth consistency.
6. Turn off the mixer and add the contents of the canned pumpkin.
7. On a slow speed, mix the creamed cheese and pumpkin. With the mixer off, scrape the bottom and sides of the bowl with the spatula and mix again until it is blended well.
8. Turn off the mixer and add the sugar-free vanilla pudding powder...do not add milk! Use the dry powder mix, only. Turn the mixer on med-high and mix until well incorporated. 
9. With the mixer off, scrape the bottom and sides of the bowl with the spatula.
10. Now, add in the non-dairy sugar-free whipped topping. Turn the mixer to low and incorporate the topping until it is well mixed. 
11. Turn off the mixer and unplug it.  Remove the mixer paddles. Remove the mixing bowl.
12. Using the spatula, scrape the pumpkin cheesecake filling onto the crushed cookies. Lightly spread the filling, evenly over the cookies.
13. Cover with plastic wrap and refrigerate for a minimum of two hours. Overnight is best!

Cut and Serve individual pieces with some garnished canned whipped cream.

Keep covered and refrigerated for 5 days.