Image for Post - Honey Pecan Cheesecake


  • 1 c. Crushed Vanilla Wafers
  • 1/4 c. Ground Pecans
  • 2 Tbsp. Sugar
  • 5 Tbsp. Butter, melted
  • 3 - 8 oz. Pkgs. Cream Cheese, softened
  • 3/4 c. Packed Dark Brown Sugar
  • 3 Large Eggs, lightly beaten
  • 2 Tbsp. All Purpose Flour
  • 1 Tbsp. Maple Flavoring
  • 1 tsp. Vanilla Extract
  • 1/2 c. Chopped Pecans
  • 1/4 c. Honey
  • 1 Tbsp. Butter
  • 1 Tbsp. Water
  • 1/2 c. Chopped Pecans


In a small bowl, combine the wafer crumbs, 1/4 c. ground pecans, and 2 Tbsp. sugar; stir in butter. Press onto the bottom of a greased 9” spring form pan. Refrigerate. In a large bowl, beat cream cheese and dark brown sugar until smooth. Add eggs; beat on low speed just until combined. Add the flour, maple flavoring and vanilla; beat until blended. Stir in 1/2 c. chopped pecans; pour into crust. Place pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Place in a large baking pan. Fill larger pan with hot water to a depth of 1”. Bake at 350° F 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, 1 Tbsp. butter and water in a small saucepan; cook and stir over medium heat for 2 minutes. Add 1/2 c. chopped pecans; cook 2 minutes longer (mixture will be thin). Spoon over cheesecake. Carefully remove sides of pan before serving. Refrigerate leftovers.

Categories:Honey Recipes