This delicious dessert is the perfect fall treator even as an addition to your Thanksgiving smorgasbord.

• 3 Tbsp of Pure Southern Honey
• 1/2 Cup Butter
• 1 1/2 Cup Flour
• 1 Tbsp Sugar

• Graham Crackers
• 1 Can 15 oz Pumpkin Puree
• 1 Tsp Vanilla Extract
• 1/2 Cup Brown Sugar
• 2 Tbsp Pumpkin Pie Spice
• 1 Tsp Vanilla Extract
• 1 Cup Sugar
• 1 Tsp Salt
• 16 oz Room Temperature Cream Cheese
• 5 Tbsp Melted Butter

Instructions

1. We’ll start off by preparing the crust! First, preheat your oven to 400°F. You can crush your graham crackers in a processor,  a plastic sandwich bag, or in a bowl. Simply crush until you have at least 1 cup of crumbs. In a small bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Once mixed, place a half a tablespoon into a mini cupcake liner and then into the mini muffin tin. Place in oven for 12 minutes.
2. Pull out your 1/2 cup of butter and let sit on the counter (we’ll come back to this).
3. Now it’s cheesecake time. In a medium to large bowl, beat the pumpkin puree, vanilla extract, sugar, brown sugar, and cream cheese.
4. Let crust cool in fridge for about 10-15 minutes while we prepare the honey streusel. Leave oven on!
5. Remember that 1/2 cup of butter you left on the counter? Place that butter that into a medium sized bowl along with the honey and sugar. Mix until smooth. Slowly add in flour until it is a crumble. Sprinkle the streusel onto the baking sheet and break large clumps. Place in oven for 20 minutes or until golden brown and stir occasionally with a spatula.
6. Take cool crust out of the fridge and pour your cheesecake mixture on top. Refrigerate for 3 hours.
7. Finally, sprinkle your struesel on top of your cheesecake bites. Before serving, get your honey dipper and drizzle just a little honey over the top. The very last and most important step is to take a photo of your creation and tell us how you liked your Pumpkin Cheesecake Bites Topped with Honey Streusel! Enjoy!