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