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Orange Honey Cheesecake

average rating

rate/review

prep time

20 min

total time

5 hr 20 min

makes

photo by:

kraft

recipe by: kraft

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

4 eggs

2 Tbsp. honey

make it

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.

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.

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.