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 300 degrees. butter bottom and sides of 9 1/2" springform pan. sprinkle pecans over bottom on pan distributing evenly. beat together cream cheese, eggs, splenda and vanilla until well combined and fluffy. add pumpkin and sour cream, mix thoroughly. mix in spices. pour batter over nuts,. bake 60-70 mins or until knife inserted in center comes out clean. cool for 20 mins before removing from pan and refrigerate for at least 2 hrs before serving.