Pumpkin Spice Cheesecake with Spice Witch Pumpkin Spice Honey Drizzle

Cheesecake has always been a celebration dessert in my family. Whether it was for birthdays, holidays, or just a Sunday night treat, it never failed to bring a sense of joy and indulgence to the table. When I started Spice Witch, I knew I wanted to incorporate my love for bold flavors into desserts, and thus, the idea for a pumpkin spice cheesecake was born. Using my Pumpkin Spice Honey as the final drizzle makes this dessert stand out with a perfect blend of warm spices and sweetness. I can’t wait for you to try it!

Ingredients:

Crust:

• 1 ½ cups graham cracker crumbs
• 1 tbsp granulated sugar
• 1 tsp cinnamon
• 6 tbsp melted butter

Cheesecake Filling:

• 24 oz (3 blocks) cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 tbsp Spice Witch Pumpkin Spice Honey
• 1 tsp pumpkin pie spice
• ½ tsp ground cinnamon

Topping:

• ½ cup sour cream
• 2 tbsp Spice Witch Pumpkin Spice Honey
• 1 tsp vanilla extract

Spice Witch Pumpkin Spice Honey Drizzle:

• ¼ cup Spice Witch Pumpkin Spice Honey, warmed for easy drizzling

Recipe:

1. Prepare the Crust:
   Preheat your oven to 350°F (175°C). In a medium-sized bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until the crumbs are moistened. Press this mixture into the bottom of a 9-inch springform pan, pressing it up the sides about an inch. Bake for 8-10 minutes, then set aside to cool.

2. Make the Cheesecake Filling:
   In a large bowl, beat the softened cream cheese until smooth. Add in the sugar and vanilla extract, mixing until fully combined. Add the eggs one at a time, making sure to beat each one in fully before adding the next.

   Once smooth, mix in the pumpkin puree, Spice Witch Pumpkin Spice Honey, pumpkin pie spice, and cinnamon until everything is well incorporated. Be careful not to overmix; just enough to get a smooth and creamy consistency.

3. Bake the Cheesecake:
   Pour the pumpkin spice cheesecake filling over the cooled crust. Bake for 55-60 minutes, or until the center is just set but still slightly jiggly. Turn off the oven and leave the cheesecake in the oven for 1 hour to cool slowly. This prevents cracking on the surface.

4. Prepare the Topping:
   In a small bowl, combine the sour cream, Spice Witch Pumpkin Spice Honey, and vanilla extract. Once the cheesecake has cooled, spread this mixture on top in an even layer.

5. Chill:
   Place the cheesecake in the fridge to chill for at least 4 hours, preferably overnight. This helps the flavors meld together and allows the cheesecake to set properly.

6. Serve and Drizzle:
   Before serving, warm your Spice Witch Pumpkin Spice Honey slightly and drizzle it over each slice for an extra touch of fall sweetness. Add an optional garnish of whipped cream or candied pecans if you’re feeling fancy!

Enjoy this comforting, spiced cheesecake that combines all the flavors of fall in one luscious dessert!