Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat cream cheese, ¾ cup sugar and vanilla with electric mixer until well blended. add eggs, one at a time mixing on low speed after each addition just until blended. reserve 1 ½ cups of the plain batter. stir remaining ¼ cup sugar , pumpkin and spices into remaining batter. spoon ½ of the pumpkin batter over crust; top with spoonfuls of ½ of the reserved plain batter. repeat layers. cut through batters with knife several times for marble effect. bake at 325 degrees for 55 minutes or until center is almost set. refrigerate for 4 hours or overnight before serving.

Target recipe: crust: mix crushed ginger snaps, but ter and 1 tablespoon flour in medium mixing bowl. press onto bottom of 8 or 9 inch springform pan. filling: beat cream cheese in large mixing bowl until smooth. add sugar, the remaining 3 tablespoons flour, ginger, and vanilla. beat on high until smooth. add eggs all at once. beat on low until combined. stir in cream. measure 2 cups of filling, set aside. to remaining mixture add pumpkin, sugar and spices. spoon plain cream cheese mixture into pan. carefully spoon pumpkin mixture over plain. use a spatula to gently swirl batters, do not disturb crust. bake in 350f for 50-55 minutes.