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 350°f. crust: combine all crust ingredients in medium bowl and stir until moist clumps form. press into bottom and 1" up sides of 9" springform pan (2 1/2" deep). refrigerate. filling: beat cream cheese until smooth. add pumpkin, sugar, vanilla and spice, and beat until well blended. add eggs one at a time, beating just until blended after each addition. pour filling into crust (filling will extend above crust). bake until top is golden and center is softly set, about 1 1/4 hours. cool on rack. cover and chill overnight. remove pan sides. garnish cake with chopped pecans.