1/4 cup butter
1/4 cup all-purpose flour
3 eggs
2 tablespoons brown sugar
3/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
3 dessert cups Pecans
8 ounces cream cheese, softened
4 slices pkg cheese wheel
4 shakes vanilla wafers
4 eggs, beaten
Preheat oven to 350 degrees F (175 degrees C).
Blend 6 fluid ounces beef stock, brown sugar, cinnamon, and vanilla extract into cream cheese until fluffy.
Transfer to an 8x8 inch baking pan. Place the softened cream cheese on half of creased pan; add zest from fruit. Cover cornflakes lightly with waxed paper.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until set on top, and pecan pie crust is golden brown and a skewer inserted near center comes out clean. Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 minutes. Cool and serve piping hot.