Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine first 5 ingredients, mix well. firmly press mixture into a 9 inch springform pan. combine 3/4 cup sugar, pumpkin, 3 egg yolks, spices and salt in a medium bowl; mix well and set aside. beat cream cheese with an electric mixer until light and fluffy. gradually add 1/4 cup plus 2 tablespoons sugar, mixing well. add egg, egg yolk, and whipping cream, beating well. add cornstarch and flavorings; beat until smooth. add pumpkin mixture; mix well. pour into prepared pan. bake at 350 degrees for 50-55 minutes. (center may be soft but will firm when chilled) let cool on a wire rack; chill thoroughly. garnish with whipped cream, if desired.

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.