Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f combine graham cracker crumbs, cinnamon, butter and brown sugar and press onto the bottom and halfway up the sides of an 8" springform pan. bake for 5 minutes. beat cream cheese in a large mixing bowl until fluffy. gradually add brown sugar, the pumpkin, the vanilla, and the spices. add the eggs, one at a time, beating well after adding each one. add the salt, beating until creamy, then pour the mixture evenly into the prepared crust. bake for 50-60 minutes, until top is browned but cheesecake is still slightly jiggly. transfer cheesecake to a wire rack and cool 10 minutes. run a sharp knife around the edges of the pan sides to loosen cheesecake. cool completely, cover and refrigerate overnight.

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.