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: for crust: combine crumbs and melted margarine. press into bottom of 9. inch springform pan. place in freezer while preparing filling. for filling: in large mixing bowl with mixer at medium speed, beat cream. cheese until soft and creamy. add remaining ingredients; beat at low. speed until blended and smooth, about 1 minute. pour filling into chilled crust. bake at 350f for 55 minutes or until. sides begin to pull away from pan and filling is set. cool 15 minutes, then run knife around sides of pan to loosen cake. cool. on rack to room temperature. cover; refrigerate for 2 hours or until. serving time.