Praline Cheesecake
Crust:
| ½ | cup chopped pecans |
| 1 | cup graham cracker crumbs |
| ¼ | cup sugar |
| 6 | tablespoons butter, melted |
Toast pecans on a baking sheet at 350° F for about 5 to 7 minutes. Combine with graham cracker crumbs and sugar. Stir in the melted butter, then press into the bottom of a greased 9‑inch spring-form pan. Bake at 350° F for 10 minutes
Filling:
| 1½ | pounds cream cheese |
| 1 | cup dark brown sugar |
| 2 | tablespoons all-purpose flour |
| 3 | large eggs |
| 1 | teaspoon vanilla extract |
| ⅓ | cup chopped pecans |
Pre-heat oven to 350° F. Beat together cream cheese, sugar, and flour until smooth. Add eggs one at a time, beating after each addition. Add vanilla, and fold in pecans.
Wrap spring-form pan in layer of foil. Pour mixture into spring-form pan. Set spring-form pan in another, and pour boiling water about an inch high into the larger pan. Bake at 350° F for about 45 minutes. Turn the oven off, and keeping the oven door closed, let the cheesecake slowly cool for about 2 hours. Remove and allow to cool.
Honey Glaze:
| 2 | tablespoons 10x sugar |
| ⅓ | cup honey |
| 1 | tablespoon butter |
Combine all ingredients in a small saucepan. Bring to a boil over medium heat, stirring frequently. Remove from heat, and let cool to slightly above room temperature. Spread glaze on top of cheesecake. Chill before serving.