Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350°f for 10 minutes. combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in vanilla; stir in chopped pecans. pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f and continue baking an additional 30 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. brush with maple syrup; top with pecan halves.

Target recipe: heat 1-inch of canola oil in large saute pan, to 325 degrees f. in a bowl mix the cream cheese, ricotta, and 1 1/2 tablespoons sugar with a whip, until thoroughly blended. beat egg and milk together. place 1 1/2 tablespoons of cheese mix in center back of egg roll skin and place 4 to 6 raspberries in the center of cheese mixture. brush egg wash around edges of skin, fold left and right sides of skin in 1/2-inch, and then roll from back to front, insuring that the roll is sealed. place in oil and cook both sides until golden brown. let drain on paper towels for 2 to 3 minutes. dust with cinnamon and sugar. serve with whipped cream and raspberries, if desired.