Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: prepare crust as follows. mix crumbs, ground walnuts, and melted butter together. press evenly into bottom and 1 inch up side of 9-inch springform pan. bake in preheated 350 degree oven for about 8 minutes, or until light brown. cool on wire rack. prepare filling as follows. beat softened cream cheese and sugar until blended well. add eggs and pumpkin and beat until blended. add spices and grated lemon peel and mix well. pour into crust and bake about 1 hour 15 minutes or until cheesecake is set. cool on wire rack until room tempurature then chill 3-4 hours in refrigerator. remove side of pan. garnish with whip cream, walnut halves, and lemon slices, 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.