Pistachio and White Chocolate Pound Cake

• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 1/2 cup plus 2 Tbsp. butter, softened, divided
• 1-1/4 cups sugar
• 2 tsp. ground cinnamon, divided
• 1/2 tsp. vanilla
• 3 eggs
• 1-1/2 cups flour
• 3 oz. chopped Baker's White Chocolate
• 1/2 cup chopped pistachios, divided
• 1/4 cup honey

1. Heat oven to 325 degrees F.
2. Line 8-inch square pan with parchment; spray with cooking spray.
3. Beat cream cheese and 1/2 cup butter in large bowl with mixer until blended.
4. Add sugar; beat until light and fluffy.
5. Blend in 1 tsp.
6. cinnamon and vanilla.
7. Add eggs, 1 at a time, beating well after each addition.
8. Gradually beat in flour until blended; stir in chocolate and 1/4 cup nuts.
9. Pour into prepared pan.
10. Bake 35 min.
11. or until toothpick inserted in centre comes out clean.
12. Meanwhile, microwave remaining butter, cinnamon and honey in microwaveable bowl on HIGH 1 min.
13. or until butter is melted and mixture is well blended, stirring after 30 sec.
14. Use skewer or fork to poke holes, in 1-inch intervals, in top of hot cake, being careful to not poke holes all the way through cake.
15. Brush butter mixture over cake; sprinkle with remaining nuts.
16. Cool cake in pan 30 min.
17. Transfer cake from prepared pan to wire rack; cool completely.

cream cheese, butter, sugar, ground cinnamon, vanilla, eggs, flour, chocolate, pistachios, honey

Taken from www.kraftrecipes.com/recipes/pistachio-white-chocolate-pound-cake-181562.aspx (may not work)