HONEY & LEMON CHEESECAKE

Honey & Lemon Cheesecake image

Heat honey and whipping cream in a saucepan until thick, then pour over this lemon cheesecake for an extra-scrumptious topping.

Provided by My Food and Family

Categories Dairy

Time 6h50m

Yield 16 servings

Number Of Ingredients 9

Ingredients

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 egg s
1/4 cup whipping cream

Steps:

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.

Nutrition Facts : Calories 350, Fat 24 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 135 mg, Sodium 270 mg, Carbohydrate 28 g, Fiber 0 g, Sugar 26 g, Protein 6 g