Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 400 degrees. spray 9-inch springform pan with nonstick cooking spray. add graham cracker crumbs; shake to coat pan evenly. set aside. combine pumpkin and ricotta cheese in food processor or blender; process until smooth. add sugar, flour, milk powder, cinnamon, allspice, egg white, evaporated skim milk, oil, and vanilla; process until smooth. pour mixture into prepared pan. bake 15 minutes. reduce oven temperature to 275 degrees; bake 1 hour and 15 minutes. turn off oven; leave cheesecake in oven with door closed for 1 hour. remove from oven; cool completely on wire rack. remove sprinform pan side. cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days.

Target recipe: preheat oven to 325 degrees. mix ingredients together, adding eggs, one at a time at low speed; then mix at medium speed for 20 minutes. grease the bottom and sides of 9-inch spring-form pan. pour in mixture and bake in preheated oven for 1 hour and 5 minutes. turn off oven and allow pan to remain in the oven for 1 more hour. remove and let cheesecake cool to room temperature before you refrigerate. refrigerate overnight. may also be frozen for up to 4 months.