Its A Honey Bee Recipes

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PUMPKIN HONEY BEE CHEESECAKE



Pumpkin Honey Bee Cheesecake image

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.

Provided by Leslie O

Categories     Cheesecake

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 11

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

Steps:

  • Combine crust ingredients and press into springform pan.
  • Chill.
  • Whip honey and 2 egg whites until fluffy; set aside.
  • Cream softened cream cheese until light.
  • Add remaining eggs (and yolks), vanilla, and pumpkin pie spice and honey mixture in this order, whipping thoroughly.
  • Fold in pumpkin until mixed thoroughly.
  • Pour batter onto crust.
  • Bake 50-60 minutes at 350*F.
  • Remove from oven and refrigerate for 10 minutes.
  • Increase oven temp to 400*F.
  • Prepare topping by combining sour cream and 1/4 cup honey.
  • Pour topping over cake, and return to 400*F oven for 5 minutes.
  • Cool 45-60 minutes, then refrigerate cake.
  • Cheesecake is best when aged 2-3 days.
  • FOR A PLAIN CHEESECAKE, OMIT PUMPKINPIE SPICE, AND PUMPKIN.
  • USE GRAHAM CRACKER CRUMBS, AND ADD 2 TSP LEMON JUICE TO FILLING.

Nutrition Facts : Calories 704.2, Fat 42.7, SaturatedFat 24.2, Cholesterol 170.1, Sodium 638.3, Carbohydrate 72.4, Fiber 1.4, Sugar 36.5, Protein 11

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