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Honey Pecan Cheesecake

Yield: 12 Servings

Ingredients and directions for this recipe

1 c Vanilla wafer crumbs
5 tb Butter or margarine; melted
2 tb Sugar
1/4 c Ground pecans

FILLING
24 oz Cream cheese; softened
1 c Packed dark brown sugar
3 Eggs
2 tb All-purpose flour
1 tb Maple flavoring
1 ts Vanilla extract
1/2 c Chopped pecans

TOPPING
1/4 c Honey
1 tb Butter or margarine
1 tb Water
1/2 c Chopped pecans

Combine the first four ingredients. Press onto the bottom only of a greased
9 inch 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 F. for 50-55 minutes
or until center is nearly set. Turn off oven; open door and leave
cheesecake in over for 1 hour. Remove from the oven; cool completely.
Refrigerate overnight. For topping, combine the hoeny, butter and water in
a small saucepan; cook and stir over Medium heat for 2 minutes longer
(mixture will be thin). Spoon over cheesecake. Carefully remove sides of
pan before serving. Refrigerate leftovers. Yield: 12 servings.

See also:
Previous recipe Honey Peasant Bread: Dg #4
Next recipe Honey Pecan Chicken

Or try one of these recipes:
Cranberry Peach Delight
Pacific Pot Roast