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.
