Pumpkin Praline Cheesecake

  

Pumpkin Praline Cheesecake
(gingersnap, pumpkin + honey)
Serves 8 to 10 

  

What you need:
For the crust:
¼ cup unsalted butter
2 tablespoons Savannah Bee Company Whipped Honey (we used Whipped Honey with Pumpkin Spice)
30 gingersnaps, crushed
¼ cup firmly packed light brown sugar
1/2 teaspoon kosher salt

  

For the cheesecake:
3 (8-ounce) blocks cream cheese, softened
1 cup Savannah Bee Company Whipped Honey (we used Whipped Honey with Pumpkin Spice), plus more for garnish
1 teaspoon lemon zest
1 tablespoon lemon juice
½ teaspoon sea salt
4 large eggs, lightly beaten
2/3 cup plain whole milk yogurt
½ (15-ounce) can pumpkin puree

  

For the praline pecans:
2 tablespoons Savannah Bee Company Whipped Honey (we used Whipped Honey with Pumpkin Spice)
2 tablespoons firmly packed light brown sugar
1½ cups pecan halves
1 tablespoon unsalted butter, melted
¼ teaspoon kosher salt

  

What to do:
1. Wash Up!

2. Make the crust: Preheat the oven to 375ºF. Grease a 9x3 inch springform pan with softened butter or cooking spray. Combine the melted butter and honey in a medium bowl. Add the gingersnaps, brown sugar, and salt and stir until thoroughly mixed. Press the crust mixture onto the bottom of the springform pan. Bake for 12 to 15 minutes or until the crust is firm. Remove from the oven and lower the temperature to 325°F.

3. Make the filling: Beat the cream cheese in a heavy-duty stand mixture with the paddle attachment until light and fluffy. Beat in the honey, lemon juice, lemon zest, and salt, scraping down the sides of the bowl as needed. In the bowl of a stand mixer beat cream cheese until light and fluffy. Add the eggs, one at a time, beating until the yellow of disappears after each addition. Beat in the yogurt. Remove 1 ½ cups of the cream cheese mixture and place in a medium bowl. Stir in the pumpkin puree. Set aside.

4. Bake the cheesecake: Line the outside of the springform pan with two layers of heavy-duty aluminum foil. Place the pan in a large roasting pan. Pour the plain cheesecake filling into the springform pan. Carefully pour the pumpkin mixture over the top, spreading to an even layer. Place the roasting pan in the oven. Carefully pour boiling water into the roasting pan to reach halfway up the sides of the springform pan but not over the aluminum foil. Bake for 1 hour and 45 minutes, or until the edges of the cheesecake are set but the center still jiggles. Turn off the oven and crack the door. Let cool for 2 hours. Remove the cheesecake from the water bath and let cool completely. Refrigerate for at least 4 hours or until thoroughly chilled.

5. Make the praline topping: Preheat the oven to 350ºF. Combine the whipped honey, brown sugar, pecans, melted butter, and salt in a large bowl. Spread the pecans in a single layer onto a rimmed baking sheet. Bake for 8 minutes or until the sugars are bubbly. Remove the baking sheet from the oven and stir with a rubber spatula. Bake for 6 more minutes, stirring again after 3 minutes. Remove from the oven and let cool until hardened.

To Serve: Run a knife around the edges of the cheescake. Remove the sides of the springform pan and transfer the cheesecake to a serving platter. Garnish with honey praline topping and an extra drizzle of honey, natch!

Pro Tip: Once you layer the cheesecake, swirl it with a knife to get different swirls in the white half of the cheesecake!

Table Talk: Go around the table saying your favorite line from a movie and have everyone try to guess what movie it’s from. We’ll start you off with an easy one: “If you’re a bird, I’m a bird.”