Pumpkin Honey Bee Cheesecake

Total Time: 1 hr 50 mins Preparation Time: 1 hr Cook Time: 50 mins

Ingredients

• Servings: 12
• 3 cups gingersnap crumbs (or graham cracker crumbs)
• 1/2 cup butter, melted
• 1 -3 tablespoon honey
• 3/4 cup honey (very mild tasting)
• 4 eggs
• 24 ounces cream cheese, softened
• 3/4 cup pumpkin
• 2 teaspoons vanilla
• 2 teaspoons pumpkin pie spice
• 2 cups sour cream
• 1/4 cup honey

Recipe

• 1 combine crust ingredients and press into springform pan.
• 2 chill.
• 3 whip honey and 2 egg whites until fluffy; set aside.
• 4 cream softened cream cheese until light.
• 5 add remaining eggs (and yolks), vanilla, and pumpkin pie spice and honey mixture in this order, whipping thoroughly.
• 6 fold in pumpkin until mixed thoroughly.
• 7 pour batter onto crust.
• 8 bake 50-60 minutes at 350*f.
• 9 remove from oven and refrigerate for 10 minutes.
• 10 increase oven temp to 400*f.
• 11 prepare topping by combining sour cream and 1/4 cup honey.
• 12 pour topping over cake, and return to 400*f oven for 5 minutes.
• 13 cool 45-60 minutes, then refrigerate cake.
• 14 cheesecake is best when aged 2-3 days.
• 15 for a plain cheesecake, omit pumpkinpie spice, and pumpkin.
• 16 use graham cracker crumbs, and add 2 tsp lemon juice to filling.