AUTUMN NUT CHEESECAKE WITH GLAZED PECAN TOPPING

CRUST INGREDIENTS:
1 cup vanilla wafer crumbs (about 36 wafers)
1/4 cup finely chopped pecans
3 tablespoons granulated sugar
1/4 cup butter or margarine, melted
FILLING INGREDIENTS:
4 packages (8 oz. each) cream cheese, softened
1 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon Vanilla Extract
1 tablespoon finely grated orange zest
4 eggs
1/4 cup thawed frozen orange juice concentrate, undiluted

Preheat oven to 300 degrees F.

In small bowl, combine crust ingredients; press firmly into springform pan. Bake 10 minutes. Cool completely.

In large bowl, beat cream cheese, sugar, flour and vanilla with electric mixer until light and fluffy. Gradually mix in zest and eggs, one at a time on low speed until just combined.

Remove 1 cup batter, place in a small bowl; stir in juice concentrate; mix well. Spoon orange and plain batters alternately over crust. Swirl batters with knife several times for marbled effect.

Bake in center of oven for 50-55 minutes or until set but still jiggly in center. Turn oven off and let sit 1 hour with oven door closed. Remove and cool cheesecake to room temperature. Chill 3-4 hours or overnight.

Garnish with Glazed Pecans before serving.

GLAZED PECANS

1 teaspoon Meringue Powder
1 tablespoon thawed frozen orange juice concentrate, undiluted
1/4 cup granulated sugar
1/4 teaspoon Vanilla Extract
1 cup pecan halves

Preheat oven to 325 degrees F. Spray round pan with vegetable pan spray.

In large bowl, beat meringue powder and juice concentrate with mixer until soft peaks form. Gradually add sugar; continue beating until stiff peaks form. Add vanilla and pecans; stir until nuts are coated. Turn into prepared pan.

Bake 25-30 minutes, stirring occasionally, until nuts are golden brown. Cool completely.

Makes 12-16 Servings
Source: Wilton