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Perfect Maple Pecan Cheesecake Bars

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These Perfect Maple Pecan Fall Cheesecake Bars are a rich, creamy dessert with a buttery shortbread crust, silky maple cheesecake filling, and crunchy pecan topping. No water bath needed, and they taste even better the next day.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup powdered sugar
  • ¼ teaspoon salt
  • ¾ cup unsalted butter, cold and cut into small cubes
  • 16 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • ¼ cup pure maple syrup
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream, room temperature
  • 1 cup pecans, roughly chopped
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar, packed
  • ¼ teaspoon cinnamon (optional)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly grease the parchment.
  2. Make the shortbread crust: In a food processor, combine flour, powdered sugar, and salt. Pulse to mix. Add cold butter cubes and pulse until mixture resembles coarse sand with some pea-sized butter pieces. Press evenly into the prepared pan. Bake for 18-20 minutes until edges are just barely golden. Set aside to cool slightly.
  3. Toast the pecans: Spread chopped pecans on a small baking sheet. Toast at 350°F for 5-7 minutes, shaking halfway through, until fragrant and slightly darker. Let cool.
  4. Make the maple cheesecake filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add granulated sugar and beat for 1 minute. Add maple syrup and vanilla extract, beating on low until just incorporated. Add eggs one at a time, beating on low after each addition. Mix in sour cream until smooth. Do not overmix.
  5. Assemble the bars: Pour cheesecake filling over the slightly cooled crust and spread evenly. In a small bowl, mix toasted pecans with melted butter, brown sugar, cinnamon, and a pinch of salt. Sprinkle evenly over the filling.
  6. Bake at 350°F for 30-35 minutes. Edges should be set and slightly puffed, but center should jiggle slightly. Do not overbake.
  7. Cool completely at room temperature on a wire rack, about 1 hour. Then refrigerate for at least 4 hours, preferably overnight. Use parchment handles to lift the block out, then cut into 16 squares with a sharp knife.

Notes

Use room temperature ingredients for a smooth filling. Do not overmix the filling to avoid cracks. Real maple syrup is essential for best flavor. Bars can be made 2 days ahead and stored in the refrigerator. Freeze individual slices for up to 3 months.

Nutrition

Keywords: maple pecan cheesecake bars, fall dessert, cheesecake bars, maple syrup, pecan, shortbread crust, Thanksgiving dessert, easy cheesecake

Find it online: https://rowanrecipes.com/perfect-maple-pecan-cheesecake-bars-easy-fall-recipe/