Wildflower Honey Cheesecake Bars with Caramelized Pecans

These rich and indulgent cheesecake bars are infused with the warmth of wildflower honey and the crunch of caramelized pecans, making them a true American dessert classic.

🛒 Ingredients

• 1 1/2 cups Graham cracker crumbs
• 1/2 cup Granulated sugar
• 1/4 cup Unsalted butter
• 3 Large eggs
• 2 tsp Pure vanilla extract
• 1/4 cup Wildflower honey
• 1/2 cup Heavy cream
• 1/4 tsp Coarse ground nutmeg
• 1/4 tsp Salt
• 1/4 cup Brown sugar
• 2 tbsp Dark brown sugar
• 1/2 cup Granulated sugar
• 2 tbsp Water
• 1/4 cup Granulated sugar
• 1/4 cup Light corn syrup
• 1/4 cup Unsalted butter
• 1/2 cup Pecan halves

👨‍🍳 Instructions

1. 1

   Preheat the oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper or aluminum foil, leaving some overhang for easy removal.

2. 2

   In a medium bowl, whisk together the graham cracker crumbs, granulated sugar, and salt. Stir in the melted butter until the mixture is evenly moistened.

3. 3

   Press the crumb mixture into the prepared baking dish. Bake for 10 minutes.

4. 4

   In a large mixing bowl, beat the eggs until they are lightly beaten. Add the vanilla extract and mix until combined.

5. 5

   In a separate bowl, whisk together the wildflower honey, heavy cream, and nutmeg. Add the brown sugar and mix until dissolved.

6. 6

   Pour the honey mixture into the bowl with the eggs and mix until well combined.

7. 7

   Pour the cheesecake batter into the baking dish over the crust. Bake for 25 minutes.

8. 8

   While the cheesecake is baking, prepare the caramelized pecans. In a small saucepan, combine the granulated sugar, light corn syrup, and water. Cook over medium heat, stirring constantly, until the sugar dissolves.

9. 9

   Increase the heat to medium-high and cook for 5-7 minutes, or until the mixture turns a deep amber color. Remove from heat and stir in the unsalted butter and pecan halves.

10. 10

    Once the cheesecake is done baking, remove it from the oven and sprinkle the caramelized pecans evenly over the top.

11. 11

    Let the cheesecake cool completely in the pan before refrigerating it for at least 4 hours.

12. 12

    Cut the cheesecake into bars and serve chilled.

💡 Pro Tips

To ensure the cheesecake cools evenly, let it sit at room temperature for 30 minutes before refrigerating it. To make the caramelized pecans ahead of time, let them cool completely and store them in an airtight container for up to 5 days.

📊 Nutrition per Serving