Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325°. combine graham cracker crumbs, pecans, sugar, and melted butter in a mixing bowl. reserve 1/3 cup of the mixture. press mixture into a 13x9-inch baking pan. bake 6 minutes, remove from oven and let cool. beat cream cheese in a large mixing bowl until fluffy. gradually beat in sweetened condensed milk. add eggs, beat just until combined. stir in lemon juice. spoon mixture into pan on top of crust. sprinkle reserved crust mixture on top of cheese mixture. bake about 30 minutes or until knife inserted in the center comes out clean. cool on wire rack for one hour. store in refrigerator. cut into bars and serve.

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.