Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f combine graham cracker crumbs, cinnamon, butter and brown sugar and press onto the bottom and halfway up the sides of an 8" springform pan. bake for 5 minutes. beat cream cheese in a large mixing bowl until fluffy. gradually add brown sugar, the pumpkin, the vanilla, and the spices. add the eggs, one at a time, beating well after adding each one. add the salt, beating until creamy, then pour the mixture evenly into the prepared crust. bake for 50-60 minutes, until top is browned but cheesecake is still slightly jiggly. transfer cheesecake to a wire rack and cool 10 minutes. run a sharp knife around the edges of the pan sides to loosen cheesecake. cool completely, cover and refrigerate overnight.

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.