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What you need
1 1/4 cups sweet biscuit crumbs
70g butter, melted
750g PHILADELPHIA Block Cream Cheese, softened
1/2 cup brown sugar
1/4 cup honey
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Toffee shapes or spun toffee, to decorate
Toasted hazelnuts, to serve (optional)
How to make it
COMBINE biscuit crumbs and butter. Press into the base of a 21cm (8") springform pan; chill.
BEAT PHILLY, sugar, honey and spices using an electric mixer until smooth. Beat in eggs, one at a time, until well combined.
POUR mixture into prepared base and bake at 150°C for 45 minutes, until just wobbly in the centre. Allow to cool in oven with door ajar, then chill for 2 hours.
SERVE topped with toffee and hazelnuts.
Recipe or Meal Type
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