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Cheesecake bars have emerged as a convenient and delightful option for dessert lovers looking to indulge without the fuss of traditional cheesecake. These bars combine the creamy, rich texture we adore in cheesecakes with a format that is easy to slice and serve. Among the myriad of flavors available, Maple Pecan Cheesecake Bars stand out, offering a unique blend of sweet maple syrup and crunchy pecans that creates a warming and comforting dessert perfect for gatherings, special occasions, or even a cozy night in.

Maple Pecan Cheesecake Bars

Discover the joy of baking with Maple Pecan Cheesecake Bars, the ultimate dessert that combines the creamy goodness of cheesecake with the convenience of a bar format. These delightful treats feature a buttery graham cracker crust, a rich cream cheese filling flavored with sweet maple syrup, and a crunchy pecan topping. Perfect for any occasion, they encapsulate the warm flavors of autumn while being easy to prepare and share. Treat yourself and your loved ones to this delicious and comforting dessert!
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Ingredients
  

For the Crust:

1 cup graham cracker crumbs

1/4 cup brown sugar, packed

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened

1 cup granulated sugar

2 large eggs

1/4 cup sour cream

1 teaspoon vanilla extract

1/2 cup maple syrup

For the Pecan Topping:

1 cup pecans, roughly chopped

1/4 cup maple syrup

2 tablespoons unsalted butter

1/2 teaspoon cinnamon

A pinch of salt

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal later.

    Make the Crust: In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Mix until the crumbs are fully coated. Press the mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes, then remove from the oven and set aside to cool slightly.

      Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Gradually add the sugar and continue mixing until well combined. Add the eggs one at a time, mixing well after each addition. Then mix in the sour cream, vanilla extract, and maple syrup until the filling is smooth and uniform.

        Pour the Filling: Pour the cheesecake mixture over the cooled crust, smoothing it out evenly with a spatula. Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle. Remove from the oven and allow it to cool to room temperature.

          Make the Pecan Topping: In a small saucepan over medium heat, melt the butter. Add the chopped pecans, maple syrup, cinnamon, and salt. Stir well to coat the pecans in the syrup mixture. Cook for 3-4 minutes until the pecans are toasted and fragrant, then remove from heat.

            Top the Cheesecake: Once the cheesecake has cooled completely, pour the pecan topping over the cheesecake layer, spreading it evenly.

              Chill and Serve: Cover the pan with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set properly. When ready to serve, lift the cheesecake out of the pan using the parchment overhang and cut into squares.

                Enjoy: Serve cold or at room temperature for a delightful treat!

                  Prep Time: 20 minutes | Total Time: 5 hours | Servings: 16 squares