Honey Pecan Cheesecake

Honey Pecan Cheesecake

Islamic Shahad Center Made the best honey in Pakistan. The Honey has different verity. The honey is very useful for our body.

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

  • In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter. Press onto the bottom of a greased 9-in. spring form pan. Refrigerate.
  • 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.
  • 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.
  • 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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