Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325°f. combine graham cracker crumbs, pecans, sugar, and melted butter; mix well. reserve 1/3 cup crumb mixture. press the rest into a 13x9-inch baking pan. bake for 6 minutes; allow to cool. while the crust is cooling, beat cream cheese until it's fluffy. gradually beat in the milk. add eggs until mixture is just combined. stir in the lemon juice and vanilla. pour mixture into prepared crust. sprinkle the reserved crumb mixture over the top of the cheesecake layer. bake for about 30 minutes. cool for about an hour, then cut into bars. store in your refrigerator.

Target recipe: in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day.