Photo of Honey cinnamon cheesecake by WW

Honey cinnamon cheesecake

Total Time
1 hr 5 min
15 min
50 min
This rich, dense, orange-infused cheesecake is inspired by the wonderful desserts made in Greek pastry shops. Let the cream cheese soften before mixing—setting it out 20 to 30 minutes ahead of time should be enough time. This makes it both easier to mix and helps prevent lumps in the cheesecake. The mix of cream cheeses with varying fat levels is important for the filling to ensure the cheesecake firms up in the center and each slice holds its shape when served. The cheesecake it ready to come out of the oven when the center is still a little jiggly. It will continue cooking and firm up as it cools.


Fat-free cream cheese

1 pound(s), softened

Low fat cream cheese

1 pound(s), softened


½ cup(s)


½ cup(s)

Vanilla extract

1 tsp


2 large egg(s)

Egg white(s)

2 large

Orange zest

1 Tbsp

Graham cracker(s)

8 square(s), 2 1/2 inch squares, low-fat cinnamon, crushed


  1. Preheat oven to 350°F (175°C).
  2. In large mixing bowl, beat cream cheeses until smooth. Add honey, sugar and vanilla and beat well. Add eggs and whites and mix until blended. Add orange zest.
  3. Sprinkle graham cracker crumbs evenly over bottom of 9-inch (23 cm) springform pan. Pour filling over crust.
  4. Bake until center is almost set, about 50 minutes.
  5. Cool on wire rack and remove from pan. Chill 3 hours or overnight.