Honey Pecan Cheesecake

Name: Honey Pecan Cheesecake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12 servings.
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

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

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.