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
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
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.
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.
