Crustless Pumpkin Cheesecake

Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs
1/4 cup sour cream
1 1/2 cups honey
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.

Grease 2 pie plates and set aside.

Beat cream cheese until smooth. Add pumpkin puree, eggs, sour cream, honey and the spices. Add vanilla. Beat together until well combined.

Pour into pans. Spread out evenly and place in oven for 30-40 minutes. (It shouldn’t be set completely in  the middle) Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/pumpkin-cheesecake-recipe/index.html?oc=linkback

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