This blog post is sponsored by Collective Bias, Inc. and its advertiser. I have been compensated, however all opinions are 100% mine alone. #HoneyForHolidays #DonVictor #CollectiveBias
Cheesecake and honey pecan pie collide in these luscious three-layered bars—they make a perfect addition to any cookie tray!
Can you guys keep a secret? I have a problem with cheesecake. As in, I love it to DEATH (in a good way) and I crave it all the time, but I butcher it, BUTCHER it, guys almost every time I attempt to make it. (any tips from cheesecake-pros out there?)
Trust me: These cheesecake fails are so bad, I’m usually crying over the sink while I stuff my face with chocolate. Doesn’t every frustrated food blogger do that?
Okay, there was the exception of this pie that turned out to be happy accident. And these Honey pecan pie bars I can now add to the list even though it took three (count ’em) THREE times to get them right.
And right they are. The perfect heaven that was definitely worth a few tears to get right.
So maybe my luck is turning around? I’m almost afraid to hope….
On a sidenote, anyone want to come over and help me out with the so-so pecan pie cheesecake bars currently taking up space in my freezer? #foodbloggerproblems
There are THREE amazing layers to these bars and I’m not even sure which one I love the best —>
The first layer is just a simple buttery pie pastry crust, pressed into 9×13 pan. You’re gonna want to pre-bake the crust for just a few minutes before adding the next layer—we don’t like soggy crust around here!
The middle layer is obviously the CHEESECAKE. This could quite possibly be the best part in my opinion. It’s so creamy and melt-in-your mouth amazing. I know it’s a pain to pre-bake all the layers, but you’re going to have to pre-bake the cheesecake layer as well before adding the LAST amazing layer.
The honey-flavored pecan pie topping. Okay, forget what I said above: This last layer is TOTALLY my favorite. It literally tastes like you’re eating the filling of a big ‘ol piece of pecan pie.
Over the pre-baked cheesecake layer the pecan filling goes. And then it’s back into the oven for 30-35 minutes longer or until the filling is firm and golden. Be extra-careful not to burn the pecan topping. The topping should be golden and bubbly and that’s when you’ll know it’s done.
Let’s talk about the honey feature in these bars: I take my honey VERY seriously and only the best honey makes it into my recipes. Enter, Don Victor Honey which I was just recently introduced to. I’ve had a lot of honey throughout my life, and I think I can safely say that NOTHING beats Victor’s. If you’re interested, you can find it in the Hispanic aisle of most Walmarts.
Their honey has the perfect REAL straight-from-the-hive kind of honey flavor, it’s very smooth and great in any kind of baking! Also, well…it’s pretty amazing just by the spoonful. 🙂
And it stands to reason that: Best-ever honey = Best ever pecan pie cheesecake bars.
Victor’s Honey was even kind enough to send me 3 jars of their whipped honey! I didn’t even know there was such a thing until it arrived on my doorstep! And let me just warn you right here and now: That stuff is dangerous.The caramel was totally my favorite (duh)
Before attempting to cut these bars, make sure that you give them a nice long chill in the fridge. The first time I made these bars I was seriously SO excited to dig in, that I cut into them without chilling them first…..and well, you know the rest. I had a huge mess on my hands and then dark chocolate had to come to the rescue yet again.
The second time I made these bars, I chilled them overnight in the fridge just to be safe. By the next morning, they were perfectly firm and cutting them into uniform squares was a breeze.
Shoving them in my face immediately afterward was even more of a breeze.
And quite honestly, one of the tastiest experiences of my life. 😀
Pecan pie bars are an absolute must on any holiday cookie tray, but really? When you throw cheesecake into the mix you KNOW you’ve got a winner. Folks are guaranteed to go “nuts” over these bars. And you’ll definitely become the most popular person at the party.
Give these bars a try this holiday season, guys! If a cheesecake butcher-er like me can make these bars, you definitely can too!
ENJOY, fellow cheesecake-lovers. ♥
- 1-1/4 cups white whole wheat flour
- 1/2 teaspoon salt
- 2 teaspoons coconut sugar (or brown sugar)
- 1/2 cup cold butter, cubed
- 1/4 cup ice water
- 8 oz cream cheese, softened
- 1/3 cup sugar
- 1 large egg yolk
- 1 tablespoon white whole wheat flour
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup butter
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup Don Victor honey
- 1 tablespoons whipping cream
- 1 large egg
- 2 cups coarsely chopped pecans
- Prepare the crust: In a large bowl, combine flour, salt, and sugar, Cut in butter until crumbly. Stir in water until mixture forms a dough. Pat dough evenly into a parchment paper-lined 9x13 baking pan. Bake crust at 350F 15 minutes or until just golden. Set aside to cool.
- Prepare the filling: In a large bowl with an electric mixer, beat cream cheese and sugar until smooth. Slowly beat in egg yolk, flour, milk, and vanilla until mixture is creamy. Pour filling evenly over cooled crust. Bake filling at 350F 15 minutes. Cool slightly.
- Prepare the topping: In a medium saucepan, melt butter, sugar, honey, and cream over medium-high heat until bubbly. Remove from heat and quickly whisk in egg. Stir in chopped pecans. Pour topping evenly over pre-baked cheesecake layer.
- Return bars to oven and continue baking 30-35 minutes or until pecan topping is golden, bubbly and slightly firmed. Cool bars on a wire cooling rack completely. Chill bars at least 5 hours before cutting into squares.
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