Recipe - Honey Pecan Cheesecake

1 cup Vanilla wafer crumbs
5 tablespoon Butter or margarine; melted
2 tablespoon Sugar
One fourth cup Ground pecans

FILLING
24 ounce Cream cheese; softened
1 cup Packed dark brown sugar
3 Eggs
2 tablespoon Allpurpose flour
1 tablespoon Maple flavoring
1 teaspoon Vanilla extract
One half cup Chopped pecans

TOPPING
One fourth cup Honey
1 tablespoon Butter or margarine
1 tablespoon Water
One half cup 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 5055 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. Submitted by
Tish Frish, Hampden, Maine, who says that this recipe won first prize at a
church bakeoff. MC formatting by bobbi744@sojourn.com

Recipe by: Country Woman Magazine, November/December '97, p. 31

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Mar 09, 1998