Cheesecake and honey pecan pie collide in these luscious three-layered bars---they make a perfect addition to any cookie tray!
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
Servings 1dozen bars
1-1/4cupswhite whole wheat flour
2teaspoonscoconut sugaror brown sugar
1large egg yolk
1tablespoonwhite whole wheat flour
1/2cupcoconut sugaror brown sugar
1/4cupDon Victor honey
2cupscoarsely 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.