Pumpkin Cheesecake

My favorite fall treat! Of course anything with cheesecake is wonderful, but I think pumpkin is especially good! I like to have this for my birthday, which is in October.

Pumpkin Cheesecake
Crust:
1 1/4 cups flour
1/4 tsp salt
1/3 cup honey (may be omitted)
1/2 cup soft butter
1 egg yolk

Mix crust ingredients and press into springform pan. Bake at 400 degrees for 20 minutes.


Filling:
2/3 cup honey
3/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/8 tsp nutmeg
1 pound cream cheese
Mix all together, and then add, one at a time:
2 large eggs plus 2 egg yolks
1 cup pumpkin puree
Pour into crust and bake for 30 minutes at 350 degrees. Reduce temperature to 325 degrees and bake for 10 minutes longer, until the edges look puffed but the center still looks moist and jiggles.

Topping:
1 cup sour cream
1/4 cup honey
1 tsp vanilla
Spread over cheesecake and return it to the oven for 7 more minutes.

When done, cover with an inverted bowl until cool. Refrigerate 24 hours before serving (if you can wait that long!)