Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs (about 10–12 full crackers)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup pure maple syrup, plus more for swirling
- For the Maple Swirl:
- 2 tablespoons pure maple syrup
- 1 tablespoon all-purpose flour
Instructions
- Preheat & Prep Crust: Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Make the Crust: In a medium bowl, combine graham cracker crumbs and ¼ cup granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared baking pan. Bake for 8-10 minutes, until lightly golden. Let cool while you prepare the filling.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and ½ cup granulated sugar with an electric mixer on medium speed until smooth and creamy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and ¼ cup maple syrup until just combined. Be careful not to overmix.
- Assemble the Bars: Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Prepare the Maple Swirl: In a small bowl, whisk together the 2 tablespoons maple syrup and 1 tablespoon flour until smooth. Dollop small spoonfuls of this mixture over the cheesecake filling. Use a toothpick or skewer to gently swirl the maple mixture into the cheesecake batter, creating a marbled effect.
- Bake: Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
- Cool & Chill: Let the cheesecake bars cool completely in the pan on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow them to fully set.
- Serve: Use the parchment paper overhang to lift the cheesecake out of the pan. Cut into bars and serve chilled. Drizzle with a little extra maple syrup, if desired.
Notes
- For a richer maple flavor, you can use dark robust maple syrup.
- Ensure cream cheese and eggs are at room temperature for the smoothest filling.
- Do not overbake the cheesecake, as it will continue to set as it cools.
- For cleaner cuts, use a sharp knife dipped in hot water.
- Prep Time: PT20M
- Cook Time: PT35M
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Carbohydrates: 25g
- Protein: 4g