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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 12 |
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Allow to chill overnight before serving. Ingredients:
1 cup vanilla wafer crumbs |
5 tablespoons butter, melted |
2 tablespoons sugar |
1/4 cup ground pecans |
3 (8 ounce) packages cream cheese, softened |
1 cup packed dark brown sugar |
3 eggs |
2 tablespoons all-purpose flour |
1 tablespoon maple flavoring |
1 teaspoon vanilla extract |
1/2 cup chopped pecans |
1/4 cup honey |
1 tablespoon butter |
1 tablespoon water |
1/2 cup chopped pecans |
Directions:
1. Combine the first foour ingredients; press onto the bottom only of a greased 9-in. springform pan. Refrigerate.
2. In a mixing bowl, beat cream cheese and sugar. Add eggs; beat until smooth.
3. Add flour, maple flavoring and vanilla; mix well. Stir in pecans.
4. Pour into crust. Bake at 350 for 50-55 minutes or until center is nearly set. Turn off the oven; open door and leave cheesecake in oven for 1 hour. Remove from the oven; cool completely. Refrigerate overnight.
5. For topping, combine the honey, butter and water in a small saucepan; cook and stir over medium heat for 2 minutes.
6. 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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