Honey Pecan Almond Cheesecake Sammy Bites
Ahhh, Thanksgiving. I cannot wait another three weeks for the holiday deliciousness to ensue. Luckily, it’s Let’s Lunch Friday*, and our theme this month is food we love to share with family and friends, so I baked up a Turkey Day preview: my secret almond cheesecake recipe.
I came up with the recipe over years of testing — this cheesecake earned me membership to the life-changing Milk & Honey cocktail bar around its opening, and I won a baking contest at work with it, recreating Lady Gaga’s bubble dress:
I upped the ante this time around by adding spreadable raw honey and chopped toasted pecans on the sides of the cheesecake squares. And making them into mini sammies meant double the graham cracker crust. Delightful.
I can’t give out my cake secrets, but you can use your favorite cheesecake recipe or buy a small cheesecake and mash the non-crust part with almond extract, and then scoop a teaspoon onto each cookie sandwich. (Click here for the graham cracker crust cookies recipe.) Then spread a little honey on each side and coat with the toasted pecans.
These are best served after they’ve been chilled in the fridge for at least a couple hours.
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2 cups graham cracker crumbs
2 T. sugar
1/2 c. melted unsalted butter
Mix thoroughly with a fork until fully combined and moist. Pour into a 9″ x 9″ baking pan and press firmly with fork into the pan until about 1/4″ thickness. Bake at 350˚ for 20 minutes.
Remove from oven, and cut into 1-inch squares, then put in fridge for half an hour before using for the cheesecake sammy bites.
Treat them delicately, as they can easily break. Tip: For less crumbly cookies, make sure the pan-side of the squares are on the outside of each sammy bite.
*Let’s Lunch is a growing global group of friendly, fun food bloggers that meets monthly for a virtual lunch date via Twitter (#letslunch). We share posts on a different topic each time.
Our theme was inspired by Let’s Luncher Lisa Goldberg, who has a new book out! It’s called Monday Morning Cooking Club, after her group of Aussie home cooks specializing in Jewish food. Their goal was to raise proceeds for charity with their recipes.
Good on ya, mate!
Here are the other Let’s Lunchers’ posts:
Betty Ann’s Spicy Pork Belly on Garlic Rice at Asian In America
Eleanor’s Surf and Turf at Wok Star
Grace’s Zha Jiang Mian noodles at Hapa Mama
Jill’s Pickled Corned Beef at Eating My Words
Linda S.’s Vegan Pumpkin Pie at Spice Box Travels
Lisa’s No Ordinary Meatloaf at Monday Morning Cooking Club
Lucy’s Roasted Sweet Potatoes with Cane Syrup at A Cook And Her Books
Pat’s Thai Red Curry Noodles (a.k.a. Khao Soi) at The Asian Grandmother’s Cookbook