Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: crust: combine graham cracker crumbs, butter and sugar in a med. bowl. press onto bottom and 1" up side of 9" springform pan. bake in preheated 350 degree oven for 6-8 min. do not allow to brown. cool on wire rack for 10 min. cheesecake: beat cream cheese and sugars in large mixer bowl until fluffy. beat in eggs, pumpkin and milk. add cornstarch, cinnamon and nutmeg. beat well. pour into crust. bake at 350 degrees for 55-60 min., until edge is set but center still moves slightly. topping: combine sour cream, sugar and vanilla in med. bowl. spread over surface of warm cheesecake. bake for an additional 5 min. cool on wire rack. chill for several hours or overnight. remove side of springform pan before serving.

Target recipe: preheat oven to 300 degrees. butter bottom and sides of 9 1/2" springform pan. sprinkle pecans over bottom on pan distributing evenly. beat together cream cheese, eggs, splenda and vanilla until well combined and fluffy. add pumpkin and sour cream, mix thoroughly. mix in spices. pour batter over nuts,. bake 60-70 mins or until knife inserted in center comes out clean. cool for 20 mins before removing from pan and refrigerate for at least 2 hrs before serving.