4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
3/4 cup sugar
1 Tbsp. vanilla
1/2 cup plus 2 Tbsp. honey, divided
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How do I make it ?
Heat oven to 325°F.
Combine biscuit crumbs, butter and 1/2 cup nuts; press onto bottom of 9-inch springform pan.
Beat cream cheese, sugar, vanilla and 1/2 cup honey in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 55 min. or until centre of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Top cheesecake with remaining nuts, then drizzle with remaining honey before serving.
Kraft Kitchen Tips!
How to Test Cheesecake Doneness
To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the centre that will be soft and jiggly. Do not insert a knife into the centre as this may cause the cheesecake to crack during cooling.
Balance out your choices throughout the day so you can enjoy a piece of this delicious cheesecake.
Calories From Fat
% Daily Value
Fat 29 g
Saturated fat 17 g
Cholesterol 145 mg
Sodium 370 mg
Carbohydrate 33 g
Fibre 1 g
Sugars 27 g
Protein 8 g
16 servings, 1 piece each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.