HONEY MAID Orange Honey Cheesecake

HONEY MAID Orange Honey Cheesecake

Prep time20 min
Total time5hr 20min
ServingsMakes 12 servings, 1 piece (120 g) each.
  • 1¼ cups Honey Maid Crumbs
  • 2 Tbsp. butter, melted
  • ½ cup plus 2 Tbsp.  sugar, divided
  • 4 pkg. (250 g each) brick cream cheese, softened
  • 2 Tbsp. flour
  • ½ cup plus 2 Tbsp. liquid honey, divided
  • Zest and juice from 1 orange
  • 4 eggs
  • Heat oven to 325°F. if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan).
  • Combine crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan.
  • Beat cream cheese, flour, 1/2 cup honey and remaining sugar in large bowl with mixer until blended. Add orange zest and juice; mix well. Add eggs, one at a time, mixing on low speed after each just until blended; pour over crust.
  • Bake 1 hour or until centre of cheesecake is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
  • Refrigerate cheesecake 4 hours. Drizzle with remaining honey just before serving. 
Recipe Tips
  • How To Avoid Cracked Cheesecakes
    After adding the eggs, be careful not to overbeat the batter since this can cause the baked cheesecake to crack.
  • Size-Wise
    Enjoy a serving of this cheesecake on occasion, but keep portion size in mind. One cake makes enough for 12 servings.
  • Substitute
    Prepare recipe as directed using brick light cream cheese.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 29g 
   Saturated 17g 
Cholesterol 90mg 
Sodium 430mg 
Carbohydrate 38g 
   Dietary fiber 1g 
   Sugars 31g 
Protein 7g 
Calcium7 %DV
Iron3 %DV
Potassium3 %DV
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