Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth. gently stir in whipped topping. spoon into crust. refrigerate three hours or until set. garnish as desired. store leftover cheesecake in refrigerator.

Target recipe: preheat oven to 325. line baking dish with parchment paper and spray lightly with non-stick cooking spray. set aside. melt butter and chocolate in medium saucepan over low heat until smooth. whisk together6 eggs, brown sugar, 3/4 cup splenda. add chocolate mixture, 3 tsp vanilla, salt, flour and cocoa. beat until smooth pour mixture into pan. set aside. beat cream cheese with electric mixer on medium until fluffy (about 3 minutes). add remaining 2 eggs, 1/4 cup splenda and cornstarch and mix until combined. pour mixture over brownie mix. combine jam and pumpkin butter. drop spoonfuls over cream cheese mixture and swirl around with a knife. bake in oven for 40-50 minutes.