Pumpkin Honey Bee Cheesecake

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READY IN: 1hr 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine crust ingredients and press into springform pan.
  • Chill.
  • Whip honey and 2 egg whites until fluffy; set aside.
  • Cream softened cream cheese until light.
  • Add remaining eggs (and yolks), vanilla, and pumpkin pie spice and honey mixture in this order, whipping thoroughly.
  • Fold in pumpkin until mixed thoroughly.
  • Pour batter onto crust.
  • Bake 50-60 minutes at 350*F.
  • Remove from oven and refrigerate for 10 minutes.
  • Increase oven temp to 400*F.
  • Prepare topping by combining sour cream and 1/4 cup honey.
  • Pour topping over cake, and return to 400*F oven for 5 minutes.
  • Cool 45-60 minutes, then refrigerate cake.
  • Cheesecake is best when aged 2-3 days.
  • FOR A PLAIN CHEESECAKE, OMIT PUMPKINPIE SPICE, AND PUMPKIN.
  • USE GRAHAM CRACKER CRUMBS, AND ADD 2 TSP LEMON JUICE TO FILLING.
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