Orange-Honey Cheesecake

51 Ratings

Ingredients

Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix cracker crumbs, walnuts, butter, cinnamon and the 2 Tbsp. sugar; press firmly onto bottom of pan.
Beat cream cheese, 1/2 cup sugar, 1/4 cup of the honey, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in orange zest; pour over crust.
Bake 1 hour to 1 hour 5 min. or until center 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 remaining 1/4 cup honey just before serving. Store leftover cheesecake in refrigerator.

Size-WiseSweets can add enjoyment to a balanced diet, but remember to keep an eye on portions.

How to Avoid Cracked CheesecakesAfter adding the eggs, be careful not to overbeat the batter since this can cause the baked cheesecake to crack.

62774

Makes 16 servings.

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