Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: for the crust: mix crumbs with 1 tablespoon sugar and the melted butter until blended. press onto bottom of 8 or 9 inch springform pan; chill. for the filling: beat cream cheese and 3/4 cup sugar until well blended. beat in pumpkin, spices and salt. add eggs one at a time, beating well after each. pour into prepared crust. bake in preheated 350 degree oven 50 minutes. remove cake; raise oven temperature to 400 degrees. mix well sour cream, remaining 1/4 cup sugar and the vanilla and spread over filling. bake 8 minutes. cool cake on rack. remove sides of pan; chill cake. serving suggestion: before serving, top with whipped cream and sprinkle with toasted, sliced almonds.

Target recipe: combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 15 minutes. combine cream cheese, granulated sugar and 2 t flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and rum; mix well. pour over crust. cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. stir in raisins, nuts and oats. sprinkle over cream cheese mixture. bake at 350 degrees f., 50 minutes. loosen cake from rim of pan; cool before removing rim of pan.