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Orange-Honey Cheesecake




Source of Recipe


Internet


List of Ingredients




1 cup Graham Cracker Crumbs
1/4 cup finely chopped Walnuts
2 Tbsp. butter or margarine, melted
1/2 tsp. ground cinnamon
2 Tbsp. sugar
4 pkg. (8 oz. each)Cream Cheese, softened
1/2 cup sugar
1/2 cup honey, divided
2 Tbsp. flour
1 tsp. vanilla
4 eggs
1 Tbsp. grated orange peel


Recipe



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 peel; 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.

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