Honey Pecan Cheesecake Recipe

Honey Pecan Cheesecake Recipe photo by Taste of Home

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Meet the Cook: Birthdays and holidays are great times for cheesecake, and Thanksgiving's ideal for this particular one. In our annual church bake-off, it won first place. I'm a stay-at-home mom to a son, 5...with the energy of 10 kangaroos! -Tish Frish, Hampden, Maine

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Honey Pecan Cheesecake Recipe

Prep: 20 min. + chilling Bake: 40 min. + chilling

Yield: 12 Servings

20 40 60

Ingredients

1 cup crushed vanilla wafers (about 30 wafers)
1/4 cup ground pecans
2 tablespoons sugar
5 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup packed dark brown sugar
3 eggs, lightly beaten
2 tablespoons all-purpose flour
1 tablespoon maple flavoring
1 teaspoon vanilla extract
1/2 cup chopped pecans
TOPPING:
1/4 cup honey
1 tablespoon butter
1 tablespoon water
1/2 cup chopped pecans

Directions

In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Refrigerate.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add the flour, maple flavoring and vanilla; beat until blended. Stir in pecans. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
Place in a large baking pan. Fill larger pan with hot water to a depth of 1 in. Bake at 350° for 40-45 minutes or until center is just set. Cool on a wire rack for 10 minutes. Remove foil. Carefully run a knife around edge of pan to loosen; cool for 1 hour longer. 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. Yield: 12 servings.

Nutritional Facts 1 serving (1 slice) equals 349 calories, 23 g fat (9 g saturated fat), 90 mg cholesterol, 165 mg sodium, 32 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Honey Pecan Cheesecake in Country Woman November/December 1997, p31