Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: with a 13 x 9" baking pan, greased, open 1 can of the pillsbury cresent dinner rolls, and spread evenly on the bottom of the pan. sealing the points where former rolls were. this forms the bottom crust. in a mixer, beat cream cheese, vanilla and egg and 1/2 cup sugar on medium speed until well blended. spread cheese mixture evenly on the top of the crust. unroll the second pillsbury cresent dinner rolls package, put on a 13 x 9" wax paper, and press and seal the ends of the rolls. invert the dough to the top of the cheese, to form a top crust. bake at 350 f, for 30-35 minutes, or until golden brown. combine the last 1/2 cup sugar with the cinnamon, and sprinkle on top while still warm. 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.