Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine flour and brown sugar in medium bowl. cut in butter to make a crumb mixture. stir in nuts. set aside 3/4 cup crumb mixture for topping. press remaining mixture into bottom of 8 x 8 baking pan. bake in preheated 350° oven for 15 minutes. cool slightly. combine cream cheese, sugar, pumpkin, eggs, spices and vanilla in large mixing bowl. blend until smooth. pour over baked crust. sprinkle with reserved topping. bake an additional 30-35 minutes. cool before cutting into bars.

Target recipe: preheat oven to 350. butter a 9” spring form pan and set aside. using electric mixer, beat cream cheese well until smooth. slowly beat in the sweetner. add eggs, one at a time and beat well after each egg. add remaining ingredients, scrape down the bowl and stir to combine. pour cheesecake into prepared pan and smooth the top. bake for 10 minutes. turn heat down to 275 and bake for 1 hour, or until edges are lightly brown. turn off the oven. run a knife around the edge of the pan and return the pan to the oven to cool slowly. don’t worry if the cake is a little wiggly, it will firm up. cover cooled cheesecake with plastic wrap and refrigerate overnight, or up to 3 days.