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The pecan pie topping is the crowning glory of your Maple Pecan Pie Cheesecake Bars. It brings together the rich, buttery flavor of pecans with the sweet, warm notes of maple syrup, creating a delightful contrast to the creamy cheesecake layer. To prepare the topping, you will need the following ingredients:

Maple Pecan Pie Cheesecake Bars

Treat yourself to a delectable dessert with Maple Pecan Pie Cheesecake Bars, a perfect blend of rich cheesecake and the classic flavors of pecan pie. These bars feature a buttery graham cracker crust, a creamy cheesecake layer, and a sweet maple pecan topping that blends everything beautifully. Ideal for gatherings or a special treat at home, this recipe is straightforward and sure to impress. Discover the joy of combining two beloved desserts into one irresistible slice!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup brown sugar, packed

½ teaspoon ground cinnamon

Pinch of salt

For the cheesecake layer:

16 oz cream cheese, softened to room temperature

½ cup granulated sugar

¼ cup pure maple syrup

2 large eggs

1 teaspoon vanilla extract

For the pecan pie topping:

1 cup pecans, coarsely chopped

½ cup pure maple syrup

¼ cup brown sugar, packed

¼ cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

Pinch of salt

For garnish (optional):

Whipped cream

Additional chopped pecans

A drizzle of maple syrup

Instructions
 

Preheat the Oven: Set your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, allowing some excess to hang over the edges for easy removal once baked.

    Make the Crust: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, brown sugar, ground cinnamon, and a pinch of salt. Stir until the mixture resembles wet sand. Firmly press this mixture into the bottom of the lined baking dish. Bake for 8-10 minutes until the crust is set and lightly golden brown. Once done, take it out of the oven and let it cool slightly.

      Prepare the Cheesecake Layer: In a large mixing bowl, use a hand mixer to beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and maple syrup, mixing until completely incorporated. Introduce the eggs one at a time, blending on low speed until just combined; do not overmix. Finally, stir in the vanilla extract. Pour the cheesecake mixture over the cooled crust, spreading it evenly across the surface.

        Bake the Cheesecake: Place the cheesecake layer in the oven and bake for 25-30 minutes, or until the edges appear set and the center has a slight jiggle. Remove from the oven and allow it to cool for about 10 minutes.

          Prepare the Pecan Pie Topping: In a medium bowl, combine the chopped pecans, maple syrup, brown sugar, melted butter, eggs, vanilla extract, and a pinch of salt. Mix thoroughly until all ingredients are well blended.

            Assemble the Bars: Carefully pour the pecan pie mixture over the baked cheesecake layer, using a spatula to spread it evenly. Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the pecan topping is set and bubbly.

              Cool and Chill: After baking, remove the bars from the oven and let them cool at room temperature for about 1 hour. Then, refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the bars to firm up.

                Serve: Once the bars have chilled, use the overhanging parchment paper to lift them out of the dish and onto a cutting board. Slice into squares. For an extra touch, serve with a dollop of whipped cream, a sprinkle of additional chopped pecans, and a light drizzle of maple syrup on top.

                  Prep Time: 30 minutes | Total Time: 6 hours (including chill time) | Servings: 16 servings