Yield: One 9-inch Cheesecake

Prep Time: 20 Minutes

Total Time: 2 Hours 20 Minutes, plus resting time

Ingredients

Crust

• 8 Tbsp butter, melted
• 1¼ cups flour
• 3 Tbsp Nate’s 100% Pure Honey
• ⅔ cup ground pecans

Filling

• Three 8 oz packages cream cheese
• ⅔ cup Nate’s 100% Pure Honey
• 3 eggs
• 1 Tbsp vanilla extract
• ½ cup half and half
• 4 Tbsp butter, browned

Topping

• ½ cup pecan halves
• ½ cup Nate’s 100% Pure Honey
• 4 Tbsp butter
• ½ cup brown sugar
• 3 Tbsp half and half
• ½ tsp salt

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Preheat oven to 350°F. Combine all crust ingredients until well combined. Press into a 9-inch springform pan. Bake for 10 minutes and cool. Reduce oven to 275°F. Brown the butter over medium heat, stirring to avoid burning. Combine with all filling ingredients in mixing bowl. Mix very well in mixer until very smooth. Pour over crust and bake for 1 hour and 45 minutes. Allow to cool.

Topping

Combine all topping ingredients in a shallow pan.  Stir constantly over medium heat until the brown sugar dissolves and it begins to thicken.   Remove from heat.   Spoon evenly over the cheesecake.  Allow cheesecake to rest 12 hours before serving.