Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350. in medium bowl, combine crumbs, sugar and cinnamon. add melted butter. press down flat into a 9-in spring form pan. set aside. for filling: beat cream cheese until smooth. add pumpkin puree, eggs, egg yolk, sour cream, sugar, and spices. add flour and vanilla. beat together until well combined. pour into crust. spread out evenly and place oven for 1 hour. remove from the oven and let sit for 15 minutes. cover with plastic wrap and refrigerate for 4 hours. while cheesecake is cooling, place spices, sugar and heavy whipping cream in a cold mixing bowl and whip until firm peaks form. use star tip of decorator and star whipped topping around edges of cooled cheesecake. serve the rest on the side.

Target 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.