honey on the horizon
The ladies over at Hunni’s boutique asked if I would contribute honey themed recipes for their blog. I feel like you need to know what ALL the upcoming honey talk is about.
People say that fall is cheesecake season. Who comes up with these rules?
Repeat after me: today is a GREAT day for cheesecake.
Besides, is there anything better than a big ol’ slice of cold creamy cheesecake on a warm day?
I don’t know about you but when I’m having a craving – I have zero motivation to put on pants and run to the store. I just need to make it work with things that are already in my pantry + fridge. This ludicrous behaviour makes me all sorts of creative and artistic. Most times it works out for the best. I can’t say that’s always the case though.
After thoroughly rummaging through my kitchen, I had it – honey pecan cheesecake.
My girlfriend bought me two mini spring form pans for my last birthday. They are little and stinkin’ cute and I use them every chance I get. Miniature anything has my heart. This is why babies are all the rage.
Start with your crust. Graham is classic. But crushed up Oreos or Gingersnaps do the trick too. I didn’t have any of those on hand so I settled with pecans. And a knob of butter to hold all that goodness together.
The cream cheese layer is easy to do. Just whip up all the remaining ingredients together till its ultra smooth. Be warned that you will want to swim in this mixture.
Putter around (or) do responsible things till the cheesecake is ready to eat. Because once you dive into it, you’ll want to lay down for the rest of the day.
There she is.
I suggest you make some tea. We might as well make this an event.
Since you’re heading the kitchen anyway, grab some caramel. It makes a small but important difference.
What would we do without supportive hand models?
**I tailored the recipe for two mini cheesecakes, but you can always double the recipe and make a full size cheesecake.**
honey pecan cheesecake
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Serves: 2-4 (depending on the kinda day you’re having)
1 cup pecans, crushed
½ Tbsp butter
8 oz. block cream cheese, softened
½ cup honey
1 Tbsp flour
1 tsp vanilla
1. Preheat oven to 350°F
2. Crush pecans.
3. Add melted butter to curshed pecans and mix well.
4. Divide mixture between two (mini) springs form pans and using the back of a
spoon to firmly press in to bottom of the pans.
5. In a bowl beat cream cheese, honey, egg, and vanilla until thoroughly mixed.
6. Add flour, and mix till well blended.
7. Pour cheesecake mixture over pecan crusts, filling each tin equally.
8. Bake for 25-30 minutes.
9. Let cool completely before indulging.