These maple cheesecake bars with brown sugar pecan topping are rich and creamy, delicious, and easy to make. The crunchy topping adds an amazing nutty flavor to the bars, and the nutty flavor complements the maple flavor of the cheesecake filling.
If you’ve never tried maple cheesecake before, then you’ve been missing out, my friends! The flavor of maple is perfect with the smooth, rich, creamy texture and sweet and tangy flavor of cheesecake. I tried maple in cheesecake for the first time years ago, and since then, that particular variation has been a staple in my recipe rotation. To keep things fresh, I decided to turn my maple cheesecake into maple cheesecake bars. I also add my delicious brown sugar pecan topping that you’ve seen on so many of my other recipes.
Maple Cheesecake Bars
These delicious cheesecake bars start with a homemade graham cracker crust. I top it with a layer of rich, maple cheesecake batter and bake it until just set. Then, I finish it off with a sweet and crunchy brown sugar pecan topping. Finally, I cool it and cut it into bars. When it’s all done, I have deliciously decadent cheesecake bars that are luscious, smooth, and so, so good. And the best part is that they’re so easy to make!
Why You’ll Love This Maple Cheesecake Bar Recipe
- The maple cheesecake is rich and creamy, with a hint of sweetness from the maple extract, and the brown sugar pecan topping adds a delicious crunch to the cheesecake bars.
- The texture of the cheesecake is smooth and creamy, rich and delicious, and together with the topping is simply irresistible.
- They are easy to make and only take a few simple ingredients and a few simple steps.
Maple Cheesecake Bars Ingredients
Everything needed for this recipe is found in one quick trip to your grocery store. These ingredients are all basic baking fair.
- Graham cracker crumbs
- Melted butter
- Cream cheese
- Granulated sugar
- Large eggs
- Maple Extract
- Vanilla extract
- Brown sugar
- All purpose flour
- Chopped pecans
- Melted butter
How to Make Maple Cheesecake Bars
This is an easy cheesecake bar recipe that’s ready in a little over an hour. All the steps are simple and easy to do. In fact, the hardest part about this recipe is waiting for the bars to chill before serving!
Step 1: Prep
Preheat the oven to 325 degrees and lightly spray a 9×13 glass baking dish with nonstick spray. Set aside. Then, line a baking sheet with parchment paper and set aside.
Step 2: Make the Crust
Mix the graham cracker crumbs, sugar, and melted butter together in a small bowl. Then, press the mixture evenly into the prepared baking dish and bake for 10 minutes. Remove and let the crust cool.
Step 3: Make the Cheesecake Batter
Beat the cream cheese in a large bowl on medium speed until creamy. Then, add sugar, maple extract, and vanilla extract and beat until combined. Finally beat the eggs in on low speed, one at a time, until just blended. Pour the batter over the crust and bake for 40 to 45 minutes until the center is almost set and still a little jiggly. Let the cheesecake cool for an hour.
Step 4: Make the Brown Sugar Pecan Topping
Mix the brown sugar, flour, pecans, and butter in a small bowl. Spread the mixture out onto the prepared baking sheet and bake for 10 to 13 minutes. Let the topping cool, then break it into pieces.
Step 5: Chill
Top the cheesecake with the brown sugar pecan pieces, cover with plastic wrap, and refrigerate for 4 hours or overnight.
Recipe Tips
- Fully soften your cream cheese for the best cheesecake texture.
- Mix your cheesecake batter until just combined. Overmixing will make the cheesecake sink.
- It’s best to bake the topping separately and then sprinkle it on the cheesecake. Baking the topping on the cheesecake will cause the center to fall.
- Easily cut the bars by running hot water over a sharp knife, drying it immediately, and making the cuts.
Variations
- Chopped walnuts will work well in this recipe.
- You can use other extracts to change the flavor of the cheesecake bars.
- For even more maple flavor, try adding a few drops to the topping mixture, as well.
What to Serve with Maple Cheesecake Bars
Cheesecake bars are wonderful with fresh fruit on the side. You can also serve them with a cookie for even more sweetness or add them to a larger dessert spread at parties.
Recipe FAQ
325 degrees is the perfect temperature to bake cheesecake. It prevents cracking and sinking without all the complicated temperature changes you find in some recipes.
You can and should make cheesecake bars in advance. They need to chill a minimum of 4 hours but overnight is even better!
When making a classic cheesecake – not bars – a water bath is recommended to ensure even baking and a super creamy texture.
No. Maple extract adds maple flavor without adding extra sugar or extra moisture. Syrup adds maple flavor, extra moisture, and extra sugar. All of that will throw off the cheesecake recipe.
Maple cheesecake bars will last for up to a month in the freeze when stored correctly.
How to Store Leftover Maple Cheesecake Bars
Refrigerate these bars in an airtight container for up to 4 days. For longer storage, freeze them for up to a month wrapped individually in plastic wrap and stored in an airtight, freezer-safe container.
Try This Delicious Maple Cheesecake Bar Recipe Today
This maple cheesecake bar recipe is so delicious and so easy to make. You can’t beat that combo! With a buttery graham cracker crust, a luscious maple cheesecake layer, and a sweet and crunchy pecan topping, this is one cheesecake bar recipe that will have you and your family and friends combing back to again and again. Give it a try. I know you’re going to love it.
More Cheesecake Recipes You’ll Enjoy
These homemade Maple Cinnamon Rolls are a delicious dessert that are perfect for fall as well. Cheesecake and cinnamon rolls are a winning combination.
Maple Cheesecake Bars with Brown Sugar Pecan Topping
Ingredients
Graham Cracker Crust
- 2 ½ cups graham cracker crumbs
- â…“ cup sugar
- â…” cup melted butter
Maple Cheesecake Mixture
- (4) 8 ounce cream cheese, room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
Brown Sugar Pecan Topping
- ¾ cup brown sugar
- ¼ cup all purpose flour
- ¾ cup chopped pecans
- ¼ cup melted butter
Instructions
- Preheat the oven to 325° and lightly spray a 9×13 glass baking dish with non-stick cooking spray. Set aside, and line a baking sheet with parchment paper and set aside.
Graham Cracker Crust
- In a medium bowl, mix graham cracker crumbs, sugar, and butter with a fork until combined.
- Press graham cracker mixture into a 9 x13 glass baking dish. Baked for 10 minutes and remove from oven to cool
Maple Cheesecake Mixture
- In a large bowl, beat cream cheese on medium speed until creamy.
- Add sugar, maple extract and vanilla extract. Beat until combined.
- Beat eggs on low into mixture, one egg at a time, just until blended.
- Pour cheesecake mixture on top of graham cracker crust.
- Bake for 40-45 minutes or until the center is almost set and still a little jiggly.
- Remove from the oven and let cool for an hour while preparing the brown sugar pecan topping.
Brown Sugar Pecan Topping
- In a small bowl, mix brown sugar, flour, pecans, and butter together.
- Spread mixture on prepared baking sheet and bake in the oven for 10-13 minutes
- Remove, let cool, then break into small pieces.
- Top maple cheesecake with brown sugar pecan topping, cover with plastic wrap, then place in the refrigerator and chill for 4+ hours or overnight.
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