HONEY PECAN CHEESECAKE
1 cup vanilla wafer crumbs
5 Tbsp. melted butter or margarine
2 Tbsp. sugar
1/4 cup ground pecans
FILLING:
3 pkg. (8 oz.) cream cheese
1 cup firmly packed dark brown sugar
3 eggs
2 Tbsp. all-purpose flour
1 Tbsp. maple flavoring
1 tsp. vanilla extract
1/2 chopped pecans
TOPPING:
1/4 cup honey
1 Tbsp. butter or margarine
1 Tbsp. water
1/2 chopped pecans
Combine first 4 ingredients; press onto the bottom ONLY of a greased 9" 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 set. Turn off oven; open door and leave cheesecake in oven for 1 hour. Remove from oven; cool completely. Refrigerate overnight. For topping, cobine the honey, butter and water in a small saucepan; cook and stir over medium heat for 2 minutes. Add nuts. Cook 2 minutes longer (mixture will be thin.) Spoon over cheesecake. Carefully remove sides of pan before serving. Refrigerate leftovers. Yield: 12 servings.
1 cup vanilla wafer crumbs
5 Tbsp. melted butter or margarine
2 Tbsp. sugar
1/4 cup ground pecans
FILLING:
3 pkg. (8 oz.) cream cheese
1 cup firmly packed dark brown sugar
3 eggs
2 Tbsp. all-purpose flour
1 Tbsp. maple flavoring
1 tsp. vanilla extract
1/2 chopped pecans
TOPPING:
1/4 cup honey
1 Tbsp. butter or margarine
1 Tbsp. water
1/2 chopped pecans
Combine first 4 ingredients; press onto the bottom ONLY of a greased 9" 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 set. Turn off oven; open door and leave cheesecake in oven for 1 hour. Remove from oven; cool completely. Refrigerate overnight. For topping, cobine the honey, butter and water in a small saucepan; cook and stir over medium heat for 2 minutes. Add nuts. Cook 2 minutes longer (mixture will be thin.) Spoon over cheesecake. Carefully remove sides of pan before serving. Refrigerate leftovers. Yield: 12 servings.
