Miss Lizzy's Pumpkin Cheesecake with Honey, and Almond Crust
Ingredients
Crust:- 1 3/4 cups ground almond and/or almond meal
- 3 tablespoons honey (optional)
- 1/2 teaspoon ground cinnamon
- 1 stick melted salted butter
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 (15-ounce) can pureed pumpkin
- 3 eggs plus 1 egg yolk
- 1/4 cup sour cream
- 1 1/2 - 2 cups honey
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine almond meal, honey and cinnamon. Add melted butter. Mix well. (If the crust seems too dense, just add a little more almond meal). Press mixture down flat into a 9-inch springform pan**. Set aside.
For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, honey and the spices. If it needs more honey add more as needed. Add vanilla. Beat together until well combined. Note: The batter may seem sweet but it loses some sweetness in the baking. So better to add a little more honey to be safe.)
Pour batter into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
