Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well. place in a 9 inch springform pan and spread evenly across the bottom. refrigerate 30 minutes to chill. preheat oven to 325 degrees. in a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated. add remaining 1 cup honey, vanilla and flour. beat until smooth. fold in lemon peel and almonds. pour mixture into chilled crust and scatter pumpkin seed on top. bake for 1 hour or until just firm and lightly colored on top. turn oven off, open door, and leave cake inside to cool for 30 minutes. remove from oven, refrigerate, and chill for 2 hour to overnight before serving.

Target recipe: preheat oven to 350. in a medium bowl, combine flour and 3/4 cup brown sugar. using a pastry blender, cut in butter until mixture resembles coarse crumbs. stir in 1/2 cup pecans. press mixture evenly in bottom of a 13x9- inch baking pan; bake for 10 minutes. in a medium bowl, combine cream cheese and sugar; beat at medium speed with an electric mixer until smooth. add milk and vanilla, beating until well combined; pour over cooled crust. bake for 15 minutes; remove from oven, and cool for 10 minutes. in a medium bowl, combine remaining 3/4 cup brown sugar, corn syrup, melted butter, and eggs. stir in remaining 1 1/2 cups pecans. pour brown sugar mixture over cream cheese mixture. bake for 40 to 45 minutes, or until center is set.