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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Meet the Cook: Birthdays and holidays are great times for cheesecake, and Thanksgiving's ideal for this particular one. In our annual church bake-off, it won first place. I'm a stay-at-home mom to a son, 5...with the energy of 10 kangaroos! -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 eggs, lightly beaten |
2 tablespoons king arthur unbleached 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. 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.
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