Pumpkin Cheesecake

Packed full of the Fall flavors we love.

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 Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.

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.