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gluten free crust with pumpkin spice cheesecake filling

Pumpkin Spice No Bake Cheesecake with a Gluten Free Pecan crust

A creamy no bake cheesecake with a subtle pumpkin flavor. Can be made as a cheesecake or served as a fruit dip.
5 from 1 vote
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Prep Time 20 minutes
Chilling Time 3 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • mixing spoon
  • measuring cup
  • mixing bowl

Ingredients
  

  • 16 oz Cream Cheese, Softened low fat cream cheese can be used
  • 8 oz Cool Whip other brands of whipped topping can be used
  • 1 Gluten Free Crushed Pecan Crust prepared in a Springform pan
  • 1 packet Pumpkin Spice No Bake Cheesecake Mix by Mad Dash Mixes
  • Decorative Sprinkles or Ground Cinnamon if desired

Instructions
 

  • Add softened cream cheese and the Pumpkin Spice Cheesecake Mix in a bowl. Blend until Creamy
    cream cheese & pumpkin spice cheesecake mix blended together
  • Fold in Cool Whip or other whipped topping
  • Gently Spread in prepared 9 " crust in Springform pan
  • Cover with plastic wrap and chill for at least 3 hours
  • After the cheesecake has chilled, remove from refrigerator
  • unlatch the latch and carefully remove the outside portion of the Springform pan
    gluten free crust with pumpkin spice cheesecake filling
  • If desired, sprinkle Decorative Sprinkles or ground cinnamon over the top of the Cheesecake for color and interest
    Pumpkin spice cheesecake dusted with cinnamon
  • slice cheesecake into 12 slices and serve. Cover & refrigerate any remaining cheesecake

Notes

  • When using a springform pan, carry it by holding the sides. Once the pan is filled with either a crust, cake batter or cheesecake... DO NOT PRESS THE BOTTOM OF THE PAN! Pressing the bottom can cause the pan to come apart and potentially make a mess! Ask me how I know...
Keyword Gluten Free, Pumpkin Spice No Bake Cheesecake
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