Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°. layer 1 package crescent rolls on bottom of an ungreased 9x13-inch pan (press it to fit). mix cream cheese and 1 cup sugar and 1 teaspoon vanilla. add to top of crescent rolls. layer the second package of the crescent rolls to fit on top. melt margarine. pour over top. mix 1/2 cup sugar and 1 tablespoon cinnamon. sprinkle on top. bake for 20 to 30 minutes or until top is golden brown. tip - for second layer of crescent rolls, lay on top of wax paper or plastic wrap . pat to fit top, then lay it on top and peel off.

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.