Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
August 31, 2012 at 11:58 pm
Ooh boy this looks decadent! I can imagine it’s ‘wowing power’! Looks fantastic, Jeanine.
September 1, 2012 at 7:44 am
Thanks, Betty! It was SOOO good! But so simple to put together! 🙂
Linda Cody says
September 1, 2012 at 6:08 am
Your recipe looks awesome. Is there graham wafer crumbs that are gluten free?
September 1, 2012 at 7:43 am
Thanks, Lindsa! Yes, Kinnikinnik has gluten-free Graham-Style crumbs, that’s what I used.
September 5, 2012 at 8:46 am
September 5, 2012 at 9:00 am
you’re welcome! Enjoy!
Michelle Dulansky says
September 2, 2012 at 1:22 pm
This looks amazing! This is my first pumpkin season gf. I think you just saved me from sadness.
September 3, 2012 at 9:30 am
Happy to help, Michelle! 🙂 You should also try the Crustless Pumpkin Pie I have on here…YUM!!
September 14, 2012 at 7:38 pm
Where do you get espresso powder? I live in Coldwater, ON, 1/2 hour North of Barrie, ONtario
September 14, 2012 at 8:33 pm
I buy mine at Real Canadian Superstore. I’m in Manitoba. 🙂
February 7, 2014 at 9:45 am
Hi, I was reading the recipe and it seems to say to stir in 1 cup cool whip and then fold in 1 1/2 cups cool whip. Is that accurate? That would make the cool whip needed over 6 cups. Just want to make sure I am reading it correctly.
Jeanine Friesen says
February 7, 2014 at 9:53 am
Hi Lisa! Yes – 1 cup mixed in, 1 1/2 cups folded in for each of the layers, but when it came to the last layer, I just added the last little bit, instead of leaving 1/2 cup or so. I used 2 of the 1 liter sized Cool Whip containers. Hope this helps!
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