Honey Pecan Cheesecake with Pecan Shortbread Crust

• Vegetarian

• Refrigerated

  • 3 Eggs

• Condiments

  • 1/3 cup Honey

• Baking & Spices

  • 1 cup Brown sugar, packed
  • 2 tbsp Sugar
  • 2 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Pecans, finely ground
  • 1 cup Pecans
  • 1 cup Pecans, toasted

• Snacks

  • 2 cup Pecan sandie cookie crumbs

• Dairy

  • 7 tbsp Butter
  • 3 8 oz. packages Cream cheese, reduced fat

Found on thegoldlininggirl.com

Description

Ingredients

• 2 c. finely crushed pecan sandie cookie crumbs
• ½ c. finely ground pecans
• 2 tbsp. sugar
• 4 tbsp. butter, melted
• 3 - 8 oz. packages reduced-fat cream cheese, softened
• 1 c. packed brown sugar
• 3 eggs, at room temperature
• 2 tsp. vanilla
• 1 c. coarsely chopped pecans
• ⅓ c. honey
• 3 tbsp. butter, melted
• 1 c. coarsely chopped pecans, toasted

Directions

• In a small bowl, combine pecan sandie cookie crumbs, ground pecans, sugar, and butter.
• Press into the bottom of an 8-inch springform pan.
• In a large mixing bowl, beat cream cheese until smooth.
• Add brown sugar, beating until combined.
• Add eggs, one at a time, beating well after each addition.
• Add vanilla, beating until combined.
• Fold in pecans.
• Pour cheesecake batter over crust.
• Bake at 350 degrees for 45-55 minutes, or until the edges are golden, and the center is still slightly jiggly, but almost set.
• Remove to a wire rack to cool completely.
• In a small bowl, whisk together honey and melted butter. Stir in pecans, tossing to coat.
• Spoon over cooled cheesecake. Cut and serve.