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°f. mix cream cheese, eggs, 1 cup of sugar (reserve 1/2 cups of sugar for the topping). roll out 1 can of crescent rolls and places on bottom of buttered 13 x 9 glass cake pan. pour mixture on top of crescent rolls. roll out other can of crescent rolls and place on top of mixture. (if seams come undone while rolling out. pinch together). mix 1/2 cup of sugar and 4 tsp of cinnamon in different bowl. spread softened butter on top of crescent rolls. sprinkle sugar and cinnamon mixture on top of butter. place in oven for 30-40 minutes depending on your oven.