Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 325ºf. mix butter, crumbs, 1/4 cup sugar and 1/2 teaspoons cinnamon; press onto bottom of 13x9-inch pan. bake 10 minute beat cream cheese, vanilla and the remaining sugar and cinnamon in large bowl with mixer until blended. add sour cream; mix well. add eggs, 1 at a time, beating after each just until blended. stir in carrots; spread over crust. bake 45 to 50 minute or until center is almost set. cool completely. refrigerate 4 hours. serve topped with cool whip.

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.