Honey Cheesecake Bars

Honey Cheesecake BarsThese little squares of deliciousness are nothing short of dreamy.

When my parents passed along the last bottle of honey I would get from them until the end of the summer next year, I horaded it.  I wanted that last jar of wild honey to last forever and so my chances were higher if I didn’t open it, right?  Unable to stand it anymore, I caved and busted into it this past week.  In my house, an open jar of honey goes fast.  As mentioned in a previous post, I use a lot of honey when I cook.  I use it almost exclusively in yeast breads and try to swap it out when I can in savory recipes too: marinades, salad dressings, and sauces.  But what I was really looking for was a recipe that highlighted the taste perfectly.  Honey straight from the hive is so superior to honey from the store and there really is no way for me to describe the difference in taste.  Just trust me on this one.  The next time you pass up a stand at the farmer’s market, pick up a jar.  You won’t be sorry!

My craving led me to these bars.  This is a recipe I have made many times over the years, but finally decided to tweak it a bit to make it more…well…honey-ey.  I wanted the flavor of the honey to not just be the sweetener, but the star.  It took a few pans but I got it.  Creamy, smooth, sweet, and perfectly simple.
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Honey Cheesecake Bars
Kinda, sorta from Gourmet

6 whole graham crackers
3 T sugar
3 T melted butter
1-8 oz block cream cheese
1 egg
2 T milk
1/3 c honey

In a food processor, combine the graham crackers and the sugar and process to fine crumbs.  Add the melted butter and pulse a few times to combine.  Dump the crumbs into an ungreased 8×8 or 9×9 inch pan.  Spread evenly and pat gently flat.  Bake at 325 for 10 minutes and let cool a bit while you make the filling.  Rinse out the food processor bowl and wipe clean.  Process the remaining ingredients until smooth, scraping the sides and pulsing again to ensure a smooth, even, and incorporated filling.  Pour over crust and bake for 25 minutes, or until filling is just set and does not wiggle in the center.  Cool to room temp and chill completely.  Cut into 16 squares.  These bars are best eaten the day they are made, but will be OK on day two.