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Homemade Maple Pecan Cheesecake Bars recipe photo
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Maple Pecan Cheesecake Bars

These Maple Pecan Cheesecake Bars are rich, creamy, and nutty with a buttery crust. Perfect for any occasion and easy to make!
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Bars, Cheesecake, Easy, Maple, Pecan
Servings: 16 servings

Ingredients

  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter melted
  • 2 tablespoons brown sugar
  • 2 packages cream cheese 8 oz each, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup maple syrup
  • 1 cup pecans chopped
  • 1/4 teaspoon salt

Instructions

  • Preheat your oven to 325°F (163°C). In a medium bowl, combine 1 cup of graham cracker crumbs, 1/4 cup melted unsalted butter, and 2 tablespoons brown sugar. Stir until the mixture resembles wet sand. Press evenly into the bottom of an 8x8 inch baking pan. Bake for about 10 minutes until golden and fragrant. Remove and set aside to cool slightly.
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add 1 cup granulated sugar and beat until fully combined with no lumps. Add the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract and 1/2 cup maple syrup until silky and well incorporated. Mix in 1/4 teaspoon salt.
  • Pour the cheesecake filling over the pre-baked crust and spread evenly with a spatula. Sprinkle 1 cup of chopped pecans generously on top.
  • Bake in the preheated oven for 40 to 45 minutes. The edges should be set but the center should have a slight jiggle. Turn off the oven and leave the bars inside for 10 minutes to cool gently to help prevent cracking.
  • Remove the bars from the oven and let cool completely at room temperature. Refrigerate for at least 4 hours or overnight for best results.
  • When ready to serve, cut into squares with a sharp knife, wiping the knife clean between cuts. Optionally, drizzle extra maple syrup or add whipped cream before serving.

Equipment

  • 8x8-inch baking pan
  • Mixing Bowls
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Spatula
  • Food processor or zip-top bag and rolling pin

Notes

  • Use pure maple syrup for the best flavor; avoid imitation syrups.
  • Toast pecans lightly in a dry skillet before chopping to enhance their flavor.
  • Store bars in an airtight container in the refrigerator for up to 5 days; freeze for up to 3 months.
  • For gluten-free bars, substitute graham cracker crumbs with gluten-free cookies.
  • Wipe the knife between cuts for clean slices and to prevent filling from sticking.