WB
Worker Bee

Servings:
12
Prep time:
00:20
Cook time:
00:40
1 Rating
5

This is perfect for special occasions! Make the day before to allow time for chilling

Ingredients

  • 1 Cup Graham wafer crumbs
  • 1/4 Cup finely chopped pecans (or ground)
  • 2 TB Brown sugar
  • 5 TB Melted butter
  • 3 packages of cream cheese (225g each) softened
  • 1/2 Cup Chinook Honey
  • 3 Large eggs (beaten)
  • 1 Tsp Vanilla
  • 2 TB flour
  • 1/2 Cup Chopped pecans
  • 1/4 Cup Honey
  • 1 TB Butter
  • 1 TB Water

Instructions

  1. Preheat oven to 350F
  2. Combine the graham crumbs, brown sugar, finely chopped pecans and butter, stir till combined the press into the bottom of a greased 9" springform pan. Chill
  3. In a larger bowl beat the cream cheese, honey, eggs, vanilla. beat on low till well combined then blend in flour. Stir pecans in by hand. Pour into the prepared and chilled crust. Place the pan on a double thickness of heavy duty foil to securely wrap around the pan.
  4. Place in a large baking pan. Fill the larger pan with about 1 inch of water
  5. bake for about 45 minutes or until the centre seems just set and not too wiggly. Cool on a wire rack completely. If you run a knife around the edge of the pan while cooling it well prevent the top from cracking. Refrigerate overnight
  6. Prepare the topping by combining the water, butter and honey in a small saucepan and cook for about 2 minutes. add the nuts and cook a further 2 minutes.
  7. Remove from heat and let cool slightly before pouring over the chilled cheesecake. It is now ready to serve