Cheesecake for breakfast !?

One of my favorite breakfast foods is cheesecake. I know that sounds weird. If you substitute honey for the sugar though, you have a healthy, yummy dish that everyone loves! I got this recipe from Taste of Home. I change it around a little. (my changes will be in parenthesis)

12-14 Servings

Prep: 30 min. + cooling Bake: 45 min. + chilling

30 45 75

Directions

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased 10-in. spring form pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
• Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Add the pumpkin, flour, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. Return to baking sheet.
• Bake at 325° 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• Remove sides of pan. For glaze, melt chips and shortening in a small heavy saucepan or microwave; stir until smooth. Drizzle over cheesecake. Refrigerate until firm, about 30 minutes. Refrigerate leftovers. Yield: 12-14 servings.

Add some chocolate shavings and it is fantastich!

Ingredients

• 1 cup graham cracker crumbs
• 3 tablespoons sugar (omit)
• 1/4 cup butter, melted
• 
  FILLING:
• 3 packages ,8 ounces each PHILADELPHIA Cream Cheese softened
• 1 cup sugar  (3/4 cup honey)
• 1 cup canned pumpkin (I use fresh pupkin.)
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 eggs, lightly beaten
• 
  GLAZE: ( I do not make the glaze)
• 1/2 cup vanilla or white chips
• 1 tablespoon shortening