4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
3/4 cup honey, divided
2 tsp. vanilla
1 Tbsp. zest and 2 Tbsp. juice from 1 lemon
4 egg s
1/4 cup whipping cream
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Let's Make It
Heat oven to 300ºF.
Mix cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan. Bake 10 min.
Beat cream cheese, sugar, 1/2 cup honey, vanilla, lemon zest and juice with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 1 hour 15 min. to 1 hour 20 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Cook remaining honey and cream in saucepan on medium heat 6 to 8 min. or until thickened, stirring constantly. Cool 5 min.; pour over cheesecake.
Need a sweet treat to serve a crowd? Since this creamy dessert makes 16 servings, it easily fits the bill.
Garnish with 1/2 cup fresh blackberries just before serving.
Add 2 tsp. dried lavender flowers to crumb mixture before using to make crust.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.