Pumpkin Honey Bee Cheesecake |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I was searching for a recipe for anything replacing sugar with honey. I found a few different recipes, and created my own from them. Please use a mild honey, stong honey overpowers the cake. Ingredients:
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 |
Directions:
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.
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