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Honey Pecan Pie Cheesecake Bars

Cheesecake and honey pecan pie collide in these luscious three-layered bars---they make a perfect addition to any cookie tray!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 dozen bars


  • CRUST:
  • 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.


Store bars in refrigerator up to 5 days.