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Filling
4 (8oz) pkg 1/3 less fat cream cheese Crust
2 cups walnuts, toasted Preheat oven 350 degrees. In a large bowl, with an electric mixer, combine the cream cheese, honey, sugar and vanilla until blended. Add the eggs, mix until blended. Stir in the citrus zest. Using a food processor with fitted steel blade, process the walnuts, sugar and cinnamon for the crust until finely ground. Press the crust into the bottom of a 9-inch springform pan. Pour filling mixture over the crust. Bake for 50 -60 minutes or until center is almost set. Using a butter knife, loosen cake from the rim of the pan. Cool before removing the rim. Refrigerate 3 hours or overnight. Garnish with orange slices, walnuts, mint leaves or a drizzle of honey. Makes 12 servings.
More Recipes: Maple Walnut Stuffed French Toast | Greek Omelet
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