ORANGE HONEY CHEESECAKE
1 cup graham cracker crumbs
1/4 cup finely chopped Walnuts
2 Tbsp.
2 Tbsp. butter or margarine, melted
1/2 tsp. ground cinnamon
4 pkg. (8 oz. each) cream cheese, softened
1/2 cup sugar
1/2 cup honey
2 Tbsp. flour
1 tsp. vanilla
4 eggs
1 Tbsp. grated orange peel
- Preheat oven to 325°F if using a silver 9-inch spring-form pan (or to 300°F if using a dark nonstick spring-form pan).
- Mix cracker crumbs, walnuts, 2 Tbsp. sugar, the butter and cinnamon; press firmly onto bottom of pan.
- Beat cream cheese, 1/2 cup sugar, the honey, 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 minutes 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.
- Store leftover cheesecake in refrigerator.
After adding the eggs, be careful not to over-beat the batter since this can cause the baked cheesecake to crack.