Honey & Lemon Cheesecake
- 1 pkg. (5.25 oz) sugar cookies, finely crushed (about 1-1/2 cups)
- 1 Tbsp. butter or margarine, melted
- 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 eggs
- 1/4 cup whipping cream
- Heat oven to 300 degrees F.
- 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.
sugar cookies, butter, philadelphia cream cheese, sugar, honey, vanilla, lemon, eggs, whipping cream
Taken from www.kraftrecipes.com/recipes/honey-lemon-cheesecake-155918.aspx (may not work)