Pumpkin Cheesecake

Yep, I told you I had been thinking about pumpkin lately so here is another one. The original recipe came from Gluten Freely.

Pumpkin Cheesecake
1 box Betty Crocker Gluten Free yellow cake mix
1/2 cup nuts (I used walnuts but pecans would be good too)
1/2 cup butter substitute
2 packages (8oz each) cream cheese substitute (I use Tofutti) softened
1 cup sugar
1 cup canned pumpkin
1 T pumpkin pie spice
2 T milk substitute (I either use Flax or Coconut)
2 eggs

Heat oven to 350
Mix together cake mix and chopped nuts. Cut in butter substitute into flour mix until it is crumbly. Set 1 cup aside to use later. Press remaining mixture in 9x13 and bake 10 minutes.
In large bowl beat cream cheese and sugar on medium speed until smooth. Add remaining ingredients and beat until well blended. Pour over work crust and sprinkle top with crust mix set aside.
Bake about 35 minutes or until the middle is set (mine took a bit longer)
Cool 30 minutes and put in refrigerator for about 2 hours until well cooled.
Store in fridge.