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 350°f. combine flour and brown sugar. add butter and cut in until well distributed and crumbly. reserve 3/4 cup of the mixture and spread the rest in the bottom of an 8x8 inch baking pan, pressing down to compact. place in oven and bake for 15 minutes, then cool slightly. combine the rest of the ingredients and beat until smooth. pour over the crust and sprinkle with the reserved crumb mixture. return to oven and bake for another 30-35 minutes. allow to cool before cutting into bars.