Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: for the crust: mix crumbs with 1 tablespoon sugar and the melted butter until blended. press onto bottom of 8 or 9 inch springform pan; chill. for the filling: beat cream cheese and 3/4 cup sugar until well blended. beat in pumpkin, spices and salt. add eggs one at a time, beating well after each. pour into prepared crust. bake in preheated 350 degree oven 50 minutes. remove cake; raise oven temperature to 400 degrees. mix well sour cream, remaining 1/4 cup sugar and the vanilla and spread over filling. bake 8 minutes. cool cake on rack. remove sides of pan; chill cake. serving suggestion: before serving, top with whipped cream and sprinkle with toasted, sliced almonds.

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.