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: mix all filling ingredients in a bowl. set aside while making muffin mix. works easier if you refrigerate while preparing muffin batter. heat oven to 400ºf. grease 24 muffin cups, or line with paper baking cups. beat pumpkin, brown sugar, milk, oil and eggs in a large bowl. stir in remaining ingredients, except walnuts, just until flour is moistened. fold in walnuts. fill muffin cups 2/3 full. fill a piping bag with the cream cheese mixture, and using a wide tip, push the piping tip into the muffin batter. gently squeeze the cream cheese mixture out of the piping bag. then lift the piping bag out and repeat for all 24 muffins. bake 20 to 22 minutes or until lightly golden brown. immediately remove from pan.