Orange Honey Cheesecake

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prep time
20 mins
total time
320 mins
servings
Makes 12 servings.

what you need

1-1/4 cups
 Honey Maid Graham Crumbs
2 Tbsp.
 sugar
2 Tbsp.
 butter, melted
4 pkg.
(250g each) Philadelphia Brick Cream Cheese, softened
1/2 cup
 sugar
1/2 cup
 honey
2 Tbsp.
 flour
 
grated peel and juice from 1 medium orange
 eggs
2 Tbsp.
 honey

make it

  1. Preheat oven to 325°F if using a 9-inch silver springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix graham crumbs, 2 Tbsp. sugar and the butter; press firmly onto bottom pan.
  2. Beat cream cheese, 1/2 cup sugar, the honey and flour in large bowl with electric mixer on medium speed until well blended. Add orange peel and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended; pour over crust.
  3. Bake 1 hour or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Drizzle with 2 Tbsp. honey just before serving. Store leftover cheesecake in refrigerator.

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