Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: for crust, mix graham cracker crumbs, butter, 3 tsp sugar and press into a 9" springform pan. beat cream cheese until fluffy. mix in sugar, then eggs one at a time, then pumpkin, then lemon juice. stir in pumpkin spice and heavy cream. pour into the pan. bake 15 minutes at 450 degrees. reduce heat to 325 degrees and bake for 45 minutes. turn off oven and allow the cake to cool in the oven. chill 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.