Description
Indulge in these decadent Maple Pecan Cheesecake Bars, a perfect blend of creamy cheesecake, sweet maple, and crunchy pecans, all on a buttery graham cracker crust.
Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 2 (8-ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup pure maple syrup
- For the Maple Pecan Topping:
- 1 cup chopped pecans
- 2 tablespoons unsalted butter, melted
- 2 tablespoons pure maple syrup
- 1 tablespoon packed light brown sugar
Instructions
- Preheat and Prep: 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 well combined. Press the mixture evenly into the bottom of the prepared baking pan.
- Bake the Crust: Bake for 10 minutes. Remove from oven and let cool slightly.
- Prepare the Filling: In a large bowl, beat the softened cream cheese and ¾ cup granulated sugar with an electric mixer 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.
- Assemble and Bake: Pour the cheesecake filling evenly over the baked crust.
- Make the Topping: In a small bowl, combine chopped pecans, 2 tablespoons melted butter, 2 tablespoons maple syrup, and brown sugar. Stir until the pecans are coated.
- Add Topping and Bake: Sprinkle the pecan topping evenly over the cheesecake filling.
- Bake for 30-35 minutes, or until the edges are set and the center is mostly set but still slightly jiggly.
- Cool and Chill: Let the bars cool completely in the pan on a wire rack. Once cooled, cover the pan and refrigerate for at least 4 hours, or preferably overnight, until firm.
- Serve: Lift the cheesecake bars out of the pan using the parchment paper overhang. Cut into squares and serve chilled.
Notes
- For a smoother cheesecake, ensure your cream cheese is at room temperature.
- Don’t overmix the filling once the eggs are added, as this can cause cracking.
- Chilling is crucial for the bars to set properly.
- These bars can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: PT20M
- Cook Time: PT40M
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg