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 400°f. cream butter and 1/3 cup sugar until light and fluffy; blend in beaten egg. add flour and mix well. spread dough on bottom and 2 inches up side of a 9 inch springform pan. bake 5 minutes. remove from oven. lower oven temperature to 350°f. combine cream cheese and 3/4 cup sugar; beat at medium speed until smooth. blend in pumpkin, spices and salt. add eggs and beat well. pour into baked crust. bake for 50 minutes, or until knife inserted in center comes out almost clean. top may be cracked. loosen cake from sides of pan; cool. remove rim of pan and chill cheesecake.