Honey Pecan Cheesecake

TOTAL TIME: Prep: 20 min. + chilling

Bake: 40 min. + chilling YIELD: 12 servings.

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:

1. Preheat oven to 350°. 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 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.

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