| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Bobbie – no, Cheesecakes, Country wom, Cream chees | 12 | Servings | |
INGREDIENTS
| 1 | c | Vanilla wafer crumbs |
| 5 | tb | Butter or margarine; melted |
| 2 | tb | Sugar |
| 1/4 | c | Ground pecans |
| 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 |
| 1/4 | c | Honey |
| 1 | tb | Butter or margarine |
| 1 | tb | Water |
| 1/2 | c | Chopped pecans |
INSTRUCTIONS
FILLING TOPPING 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. Submitted by Tish Frish, Hampden, Maine, who says that this recipe won first prize at a church bake-off. MC formatting by [email protected] Recipe by: Country Woman Magazine, November/December '97, p. 31 Posted to MC-Recipe Digest by Roberta Banghart <[email protected]> on Mar 09, 1998
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