Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 325 degrees. combine first 3 ingredients and press into a 10" springform pan. set aside. beat cream cheese until light and fluffy. gradually add brown sugar, mixing well. add eggs, one at a time, beating well after each addition. stir in vanilla and 1 cup chopped pecans. spoon mixture into springform. bake at 325 degrees for one hour. turn oven off and leave in oven for 30 minutes. ajar oven door and leave in oven another 30 minutes. cool at room temperature then refrigerate overnight. top with whipped cream then sprinkle ground pecans on top.

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.