1 c Vanilla wafer crumbs
5 tb Butter or margarine; melted
2 tb Sugar
1/4 c Ground pecans
FILLING
24 oz Cream cheese; softened
1 c Packed dark brown sugar
3 Eggs
2 tb All-purpose flour
1 tb Maple flavoring
1 ts Vanilla extract
1/2 c Chopped pecans
TOPPING
1/4 c Honey
1 tb Butter or margarine
1 tb Water
1/2 c 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 50-55 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.
Yields
12 Servings
