Honey pecan cheesecake

12 Servings

Ingredients

Quantity Ingredient
1 cup Vanilla wafer crumbs
5 tablespoons Butter or margarine; melted
2 tablespoons Sugar
¼ cup Ground pecans
24 ounces Cream cheese; softened
1 cup Packed dark brown sugar
3 Eggs
2 tablespoons All-purpose flour
1 tablespoon Maple flavoring
1 teaspoon Vanilla extract
½ cup Chopped pecans
¼ cup Honey
1 tablespoon Butter or margarine
1 tablespoon Water
½ cup Chopped pecans

Directions

FILLING

TOPPING

Combine the first four ingredients. Press onto the bottom only of a greased 9 inch springform pan. Refrigerate. In a mixing bowl, beat cream cheese and sugar. Add eggs; beat until smooth. Add flour, maple flavoring and vanilla; mix well. Stir in pecans. Pour into crust. Bake at 350 F. for 50-55 minutes or until center is nearly set. Turn off oven; open door and leave cheesecake in over for 1 hour. Remove from the oven; cool completely.

Refrigerate overnight. For topping, combine the hoeny, butter and water in a small saucepan; cook and stir over Medium heat for 2 minutes longer (mixture will be thin). Spoon over cheesecake. Carefully remove sides of pan before serving. Refrigerate leftovers. Yield: 12 servings. Submitted by Tish Frish, Hampden, Maine, who says that this recipe won first prize at a church bake-off. MC formatting by bobbi744@...

Recipe by: Country Woman Magazine, November/December '97, p. 31 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Mar 09, 1998

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