• 12servings
  • 60minutes
  • 349calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, D
MineralsFluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup crushed vanilla wafers (about 30 wafers)

  2. 1/4 cup ground pecans

  3. 2 tablespoons sugar

  4. 5 tablespoons butter, melted


  6. 3 packages (8 ounces each ) cream cheese, softened

  7. 3/4 cup packed dark brown sugar

  8. 3 eggs, lightly beaten

  9. 2 tablespoons all-purpose flour

  10. 1 tablespoon maple flavoring

  11. 1 teaspoon vanilla extract

  12. TOPPING:

  13. 1/4 cup honey

  14. 1 tablespoon butter

  15. 1 tablespoon water

  16. 1/2 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. Honey Pecan Cheesecake Recipe photo by Taste of Home 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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