Pumpkin Cheesecake

Rich, luscious and perfect for the holidays.

Ingredients

Crust:
4 tablespoons butter, melted
3/4 cup graham cracker crumbs
1/2 cup crushed gingersnap cookies
1 tablespoon GOLDEN BLOSSOM HONEY
1 teaspoon cinnamon
Filling:
1 cup heavy whipping cream
24 ounces cream cheese, room temperature
3/4 cup GOLDEN BLOSSOM HONEY
3 eggs
1 1/2 cups solid pack pumpkin (not pie filling)
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
Garnish:
1/4 cup pecan pieces
whipped cream

Directions

Crust:
Spray a 10-inch springform pan with non-stick cooking spray. Using a fork, mix together all crust ingredients. Press the crumb mixture firmly on the bottom of the prepared pan.

Filling:
Preheat oven to 325°

Beat heavy cream in a medium bowl with an electric mixer until soft peaks form. Set aside.

In a large bowl, beat the cream cheese with an electric mixer until light and fluffy. Add the honey and continue beating until well combined. Add eggs one at a time beating after each addition. Stir in pumpkin and spices.

Gently fold whipped cream into pumpkin mixture. Pour into prepared crust.

Bake 1 hour 20 minutes or until the edges turn golden brown and middle is still slightly soft. Remove from oven. Cool to room temperature and then refrigerate 3 hours or overnight.

To serve:
Carefully remove sides of springform pan. Sprinkle top of cheesecake with pecan pieces and place a dollop of whipped cream on each serving.


golden blossom honey product