Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. grease bottom of 2 quart rectangular baking dish; set aside. for crust: in medium bowl, combine crushed pretzels, melted butter, and 2 tablespoons sugar. press mixture into bottom of prepared baking dish. bake for 10 minutes. meanwhile, for filling: in large bowl, combine cream cheese, 2/3 cup sugar, and vanilla. beat with electric mixer on medium to high speed until combined. add eggs; beat on low speed just until combined. stir in lime peel and lime juice. pour filling over crust. sprinkle with nuts. bake for 20 to 25 minutes or until center is set. cool in baking dish on wire rack for 30 minutes. cover and chill for 4 to 24 hours (top will crack slightly). cut into bars.

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.