Pumpkin Cheesecake
Crust:
1/2 cup (1 stick) butter, softened
1/2 cup honey granules (or sugar)
2 eggs
2 cups flour
1/4 tsp salt
Cream the butter and honey granules until light and fluffy. blend in the egg; add the flour and salt, mix well. Press dough on the bottom of a greased 9″ x 13″ baking dish. Poke the dough with a fork to eliminate air bubbles. Bake at 400 degrees for 10-12 minutes; cool.
Filling:
1 can (1 1/2 cups) pumpkin purée
3 (8-0unce) packages cream cheese, softened
6 Tbs butter, softened
1 1/2 tsp vanilla extract
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/4 tsp salt
3/4 cup powdered sugar (I use honey granules ground fine in a blender)
- In the bowl of a stand mixer, beat the softened butter and the cream cheese until smooth. Scrape down the sides of the mixer.
- Add pumpkin purée and mix to combine. Add vanilla, cinnamon, nutmeg, and salt and combine until smooth. Reduce speed to medium low and add sugar 1/4 cup at a time; beat until smooth.
- Transfer pumpkin mixture to prepared pan, spreading it out evenly over the cooled crust.
- Cover and chill until set, about 6 hours, or overnight. Remove outer ring of pan. Cut into slices and serve topped with Homemade Whipped Cream if desired.