Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. wrap the outside of a 9 inch springform pan with tin foil. mix crumbs, butter and sugar in a bowl. press mixture on the bottom and up the sides of the pan. bake 5 minutes, remove from oven. with a mixer combine cream cheese and sugar. add pumpkin, eggs, vanilla and spices. pour into crust and bake for 1 hr and 5 minutes until center is set. cool on a rack and refrigerate for 6 hrs or overnight. run a spatula around the edge of pan, remove sides. garnish with pecan halves.

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.