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Ingredients
| vanilla wafers (crumbs): 1 cup (crumbs) |
| salted butter: 5 Tbl (melted) |
| granulated sugar: 2 Tbl |
| pecans: 1/4 cup |
| cream cheese: 3 8oz packages (softened) |
| dark brown sugar (packed): 1 cup |
| eggs: 3 |
| all-purpose flour (unsifted): 2 Tbl |
| maple extract: 1 Tbl |
| vanilla extract: 1 tsp |
| pecans (chopped): 1/2 cup |
| honey: 1/4 cup |
| salted butter: 1 Tbl |
| water: 1 Tbl |
| pecans (chopped): 1/2 cup |
Honey Pecan Cheesecake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
120 min -
Servings
12 serving(s)
Tags
- Combine the first foour ingredients; press onto the bottom only of a greased 9-in. 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 for 50-55 minutes or until center is nearly set. Turn off the oven; open door and leave cheesecake in oven for 1 hour. Remove from the oven; cool completely. Refrigerate overnight.
- For topping, combine 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.