Honey Pecan Cheesecake Recipe

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Honey Pecan Cheesecake Recipe
Honey Pecan Cheesecake Recipe photo by Taste of Home
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Honey Pecan Cheesecake Recipe

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Birthdays and holidays are great times for cheesecake, and Christmas is ideal for this particular one. In our annual church bake-off, it won first place! —Tish Frish, Hampden, Maine
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 40 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 40 min. + chilling

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

Nutritional Facts

1 slice: 349 calories, 23g fat (9g saturated fat), 90mg cholesterol, 165mg sodium, 32g carbohydrate (25g sugars, 1g fiber), 5g protein.

  • 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 large 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Honey Pecan Cheesecake in Country Woman November/December 1997, p31

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