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: cream butter and sugar until light and fluffy. blend in egg; add flour and mix well. press on bottom and about 2 inches up the sides of a springform pan. bake at 400 degrees for 5 minutes. reduce oven temperature to 350 degrees. combine cream cheese and sugar and mix at medium speed on an electric mixer until well blended. blend in pumpkin, spices, and salt. add eggs, one at a time, mixing well after each addition. pour pumpkin mixture into pastry lined pan and smooth the surface. bake at 350 degrees for 50 minutes. loosen cake from rim of pan, cool, then refrigerate and chill thoroughly before removing rim. garnish with whipped cream before serving, if desired.