Pecan Lemon Cheesecake Bars

These unique bar cookies have a yummy pecan cookie crust topped with a thin layer of lemony cheesecake. Perfect with an afternoon cup of tea.

Ingredients

Crust:
1 cup flour
1/3 cup brown sugar, packed
1/3 cup butter, chilled and cut into small pieces
3/4 cup pecans, chopped

Filling:
1 (8 ounce) package cream cheese, room temperature
1/4 cup GOLDEN BLOSSOM HONEY
1 egg
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
1 tablespoon milk
1/4 teaspoon vanilla extract

Directions

Preheat oven to 350°. Spray a 9-inch square pan with non-stick cooking spray.

Crust:
Combine flour and brown sugar in a bowl. Using a pastry blender or 2 knives, cut in butter until mixture is crumbly. Mix in pecans. Press evenly over the bottom of prepared pan. Bake for 12 minutes until crust is golden. Transfer to rack to cool.

Filling:
Place all ingredients in a medium bowl. Using an electric mixer beat until mixture is light and fluffy and smooth. Spoon evenly over cooled crust. Bake for 25 minutes until filling is set. Cool on rack. Refrigerate. Cut into 16 squares.

Yields: 16 squares


golden blossom honey product