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To make these tasty bars, gather these key ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup brown sugar, packed - 2 (8 oz) packages cream cheese, softened - 1 cup maple syrup - 2 large eggs - 1 teaspoon vanilla extract - 1 cup chopped pecans, toasted - Pinch of salt These ingredients work together to create a creamy filling with a crunchy crust. The maple syrup adds a sweet, rich flavor, while the pecans give a nice texture. You can elevate your cheesecake bars with these optional items: - Whipped cream for topping Whipped cream adds a light and fluffy touch. It pairs well with the rich cheesecake and brings the dessert together. If you need alternatives, here are some great swaps: - Use graham cracker crumbs from gluten-free cookies for a gluten-free crust. - Swap brown sugar with coconut sugar for a different sweetness. - Try using Greek yogurt instead of cream cheese for a lighter version. - Maple syrup can be replaced with honey or agave syrup if needed. These substitutions can help you adjust the recipe to fit your taste or dietary needs. Enjoy experimenting with flavors! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper. Leave some paper hanging over the sides. This will help you lift the bars out later. In a medium bowl, mix together 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and ¼ cup of packed brown sugar. Add a pinch of salt for flavor. Press this mixture firmly into the bottom of your baking dish. Bake it for 10 minutes. After that, let it cool for a bit. Now, grab a large mixing bowl. Beat 2 packages of softened cream cheese until it is smooth. Slowly add in 1 cup of maple syrup while you keep mixing. It should blend well. Then, add the 2 large eggs, one at a time. Mix thoroughly after each egg. Stir in 1 teaspoon of vanilla extract. The batter should now be creamy. Finally, fold in 1 cup of toasted chopped pecans. This adds a nice crunch and flavor. Pour the cheesecake mixture over the cooled crust. Spread it evenly across the top. Bake the bars for 30-35 minutes. You want the edges to be set, but the center should still have a slight jiggle. After baking, take them out and let them cool to room temperature. Once cool, put the bars in the fridge for at least 4 hours. For the best taste, you can leave them overnight. After they set, use the parchment to lift the bars out of the dish. Cut them into squares or bars. Enjoy them chilled, and feel free to add some whipped cream on top if you like! To get the best texture for your Maple Pecan Cheesecake Bars, focus on your cream cheese. Make sure it is very soft. You can let it sit out for a bit. This helps it mix well and become smooth. When you add the eggs, do it one at a time. Mix well after each egg. This makes the filling creamy. Another key tip is to bake until the edges are firm. The center should still jiggle slightly. This shows it will set well in the fridge. After baking, let the bars cool at room temperature. Then, chill them for at least four hours. Overnight is even better! One common mistake is overbaking the bars. This can lead to a dry texture. Keep an eye on the time and check for that jiggle. Another mistake is not letting the cream cheese soften enough. This can cause lumps in your filling. Also, avoid skipping the chilling step. Chilling helps the bars set properly. If you cut them too soon, they may lose their shape. Lastly, don’t forget to line your baking dish with parchment paper. This makes it easier to lift the bars out later. These bars are delightful on their own, but you can make them even better! Top each slice with a dollop of whipped cream for a creamy touch. You can also add more toasted pecans on top for crunch. Drizzling extra maple syrup over the bars adds more sweetness and flavor. For a fun twist, serve them with a scoop of vanilla ice cream. The cold ice cream pairs nicely with the creamy bars. If you want, add fresh fruit like berries for a pop of color and taste. Enjoy them at parties or as a special treat at home! Pro Tips Chill for Perfection: Ensure you refrigerate the cheesecake bars for at least 4 hours or overnight. This helps the flavors meld and the texture to firm up beautifully. Toast Your Nuts: Toasting the pecans before adding them enhances their flavor and gives a delightful crunch to the bars. Just a few minutes in a dry skillet over medium heat will do the trick. Check the Jiggle: When baking, look for a slight jiggle in the center of the cheesecake. Overbaking can lead to a dry texture, so it's better to err on the side of underbaking. Graham Cracker Variation: For a unique twist, consider mixing in a bit of ground cinnamon or nutmeg into the graham cracker crust for added warmth and flavor. {{image_2}} You can make maple pecan cheesecake bars without baking. This version is easy and quick. For the crust, mix graham cracker crumbs with melted butter and sugar. Press it into the pan as usual. For the filling, beat cream cheese until smooth. Gradually add pure maple syrup and mix well. Then, fold in chopped pecans. Pour the filling into the crust and chill in the fridge for at least four hours. This method gives you creamy bars without using the oven. If you want to change the flavor, try different nuts. Walnuts, almonds, or hazelnuts work well. Just chop them up and mix them in the filling. Toasting the nuts before adding them adds a nice crunch and flavor. Each nut will give your bars a unique taste and texture. Feel free to experiment and find what you love best! You can also add seasonal flavors to your bars. For fall, mix in some pumpkin spice or cinnamon. In summer, try folding in fresh berries for a fruity twist. You could also add a splash of lemon juice or zest to brighten the flavor. Seasonal add-ins can make your maple pecan cheesecake bars exciting all year long. To store your Maple Pecan Cheesecake Bars, place them in an airtight container. Keep them in the fridge for up to five days. If you store them correctly, they will stay fresh and tasty. Make sure to check for any signs of spoilage before serving. You can freeze these bars for later enjoyment. Cut them into squares before freezing. Wrap each square in plastic wrap, then place them in a freezer bag. They will last for about two months in the freezer. When you are ready to eat them, thaw overnight in the fridge. These cheesecake bars are best fresh but will stay good in the fridge for about five days. To keep them tasting great, avoid leaving them out at room temperature for too long. If you see any changes in texture or smell, it’s best to discard them. Yes, you can use store-bought crust for these cheesecake bars. Just choose a graham cracker crust. It saves time and still tastes good. Follow the package instructions for the best results. This option is perfect if you're in a hurry. You know the cheesecake bars are done when the edges are set and the center jiggles slightly. This slight jiggle means they will firm up as they cool. Overbaking can make them dry, so check them closely after 30 minutes. Absolutely! These cheesecake bars taste even better if made a day in advance. Just make sure to let them cool completely before you refrigerate them. They need at least four hours in the fridge to set properly. Enjoy them chilled for the best taste! Maple pecan cheesecake bars are a delicious treat you can make at home. This post covered the key ingredients, easy steps, and helpful tips. I shared variations and storage advice to keep them fresh. Remember, small changes can make a big difference. Use the tips to avoid common pitfalls. Enjoy serving these sweet bars to friends and family. With your skills, they will be a hit. Happy baking!

Maple Pecan Cheesecake Bars

Delicious cheesecake bars with a graham cracker crust, maple syrup, and toasted pecans.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 4 hours 45 minutes
Course Dessert
Cuisine American
Servings 16
Calories 250 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 0.25 cup brown sugar, packed
  • 2 packages cream cheese, softened (8 oz each)
  • 1 cup maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans, toasted
  • 1 pinch salt
  • to taste whipped cream for serving (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper, leaving an overhang for easy removal later.
  • In a medium bowl, mix together the graham cracker crumbs, melted butter, brown sugar, and a pinch of salt until combined. Press this mixture firmly into the bottom of the prepared baking dish to form the crust. Bake for 10 minutes, then remove from the oven and let cool slightly.
  • In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the maple syrup, continuing to beat until well combined.
  • Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and mix until the batter is creamy and well combined.
  • Fold in the toasted chopped pecans gently to distribute them evenly throughout the batter.
  • Pour the cheesecake mixture over the cooled crust and spread it evenly.
  • Bake for 30-35 minutes, or until the edges are set but the center still has a slight jiggle.
  • Once baked, remove from the oven and let it cool to room temperature. Once cooled, refrigerate the bars for at least 4 hours or overnight for the best texture.
  • Once set, use the parchment overhang to lift the bars out of the dish and cut them into squares or bars.
  • Serve chilled, topped with a dollop of whipped cream if desired.

Notes

Refrigerate for at least 4 hours for best texture.
Keyword bars, cheesecake, maple, pecan