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 mix gingersnap crumbs and margarine and press into the bottom of a springform pan. wrap outside of pan with foil and let chill in refrigerator. in food processor or high-speed blender, combine all soy cream cheese with silken tofu and blend until smooth. add remaining ingredients, blending briefly after each addition. pour into springform pan. place springform pan inside a large, deep baking dish. fill the baking dish with hot water, taking care not to disturb the springform, and transfer to oven. bake for 50 minutes, then turn off the oven, open the oven door, and let sit for about 1 hour. remove both pans and transfer springform to refrigerator. chill, covered, for at least 3 hours.