Recipe Background
The saying "good things come to those who wait" has never been more true! Honey Pecan Cheesecake takes a little bit of time and energy to make, but the result is an indulgence that will have you close your eyes to savor the occasion. The cheesecake is thick and creamy with plenty of bites of crunchy pecans, the crust is buttery and loaded with even more pecans, and the topping is syrupy, floral, and rich. And you guessed it, it has pecans too. If you are a pecan lover, this is the dish that truly embraces the nutty and sweet aspects of this beloved nut. Honey Pecan Cheesecake is a dessert you'd expect at a five-star restaurant, and yet here it is in your kitchen, just waiting for you to take the first bite.
The saying "good things come to those who wait" has never been more true! Honey Pecan Cheesecake takes a little bit of time and energy to make, but the result is an indulgence that will have you close your eyes to savor the occasion. The cheesecake is thick and creamy with plenty of bites of crunchy pecans, the crust is buttery and loaded with even more pecans, and the topping is syrupy, floral, and rich. And you guessed it, it has pecans too. If you are a pecan lover, this is the dish that truly embraces the nutty and sweet aspects of this beloved nut. Honey Pecan Cheesecake is a dessert you'd expect at a five-star restaurant, and yet here it is in your kitchen, just waiting for you to take the first bite.
Ingredients
For the crust:
- 1 cup vanilla wafers crushed
- 1/4 cup ground pecans
- 2 tablespoons sugar
- 5 tablespoons butter melted
For the filling:
- 3 (8-ounce) packages cream cheese softened
- 3/4 cup dark brown sugar packed
- 3 large eggs lightly beaten
- 2 tablespoons all-purpose flour
- 1 tablespoon maple flavoring
- 1 teaspoon vanilla extract
- 1/2 cup pecans chopped
- hot water as needed
For the topping:
- 1/4 cup honey
- 1 tablespoon butter
- 1 tablespoon water
- 1/2 cup pecans chopped
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9-inch springform pan.
- In a small bowl, combine the wafer crumbs, 1/4 cup of the ground pecans, and the sugar.
- Stir 5 tablespoons of the melted butter into the crumb mixture.
- Press the crust mixture into the bottom of the prepared pan.
- Place the pan in the fridge to chill.
- In a large bowl, beat the cream cheese and the brown sugar together.
- Add the eggs and beat on low speed using a hand mixer until combined.
- Add the flour, the maple flavoring, and the vanilla and beat until blended.
- Stir in 1/2 cup of the chopped pecans.
- Pour the filling mixture into the springform pan on top of the crust.
- Place the springform pan on a double thickness of heavy-duty foil and securely wrap the foil around the pan.
- Place the springform pan in a large baking dish.
- Fill the large baking dish with hot water to a depth of 1 inch.
- Bake until the cheesecake is just set in the center, about 40-45 minutes.
- Cool the cheesecake on a wire rack for 10 minutes.
- Remove the foil and carefully run a knife around the edge of the pan to loosen the cheesecake.
- Let the cheesecake cool at room temperature for 1 hour.
- Refrigerate for at least 8 hours and up to overnight.
- In a small saucepan, combine the honey, the remaining butter, and 1 tablespoon of the water.
- Place the saucepan over medium heat and cook, while stirring, for 2 minutes.
- Add the remaining pecans and cook until thin, about 2 minutes.
- Spoon the honey mixture over the cheesecake.
- Carefully remove the rim of the pan before serving.
- Serve.
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