Honey Pecan Cheesecake
A rich cheesecake with a pecan shortbread crust, and topped with a glorious honey-pecan sauce.
There’s something about honey and pecans together that’s always intriguing to me. Honey and pecans are like the sister pairing to maple and walnuts, another pair that I love, but is much more mainstream and frequently used. Guilty!
Toasted pecans drenched in sweet, golden honey are a luxury in and of themselves. The honey-pecan sauce on top is something you could throw on an ice cream sundae, or a pecan blondie, and it would elevate it dramatically.
That’s what it does for this cheesecake!
There’s pecans in every layer – from the crust, to the cheesecake, to the topping. And the crust is my very favorite. I’ve used a lot of different crusts for cheesecakes, including crushed pretzels,oatmeal cookies, Oreos, gingersnaps, Nutter Butters, brownies, blondies, and even cinnamon rolls!!! You name it, I’ve probably done it. But my #1 go-to crust will always be a pecan-shortbread crust.
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