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Creamy Maple Pecan Pie Cheesecake Bars

creamy maple pecan pie cheesecake bars - featured image
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A rich and creamy dessert bar that combines the tangy texture of cheesecake with the sweet, nutty crunch of pecan pie. This easy-to-make recipe uses a buttery almond flour crust and a maple pecan topping for a perfect fall treat.

Ingredients

Scale
  • 1 ½ cups almond flour
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • ¼ cup pecan meal
  • 24 ounces full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • ¼ cup real maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1 ½ cups whole pecans
  • ½ cup maple syrup
  • ½ cup packed brown sugar
  • 4 tablespoons unsalted butter, melted
  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (165°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides, and grease lightly with butter.
  2. In a medium bowl, mix almond flour, pecan meal, sugar, and melted butter until it resembles wet sand. Press firmly into the bottom of the prepared pan and bake for 10 minutes until lightly golden. Let cool.
  3. In a large bowl, beat softened cream cheese and 1 cup sugar on medium speed until smooth. Scrape down sides.
  4. Add eggs one at a time, mixing on low speed just until combined. Do not overmix.
  5. Stir in ¼ cup maple syrup, vanilla extract, and cornstarch until smooth. Pour over the cooled crust and spread evenly.
  6. In a small saucepan over medium heat, combine ½ cup maple syrup, brown sugar, 4 tablespoons melted butter, and salt. Stir until sugar dissolves and mixture bubbles. Remove from heat and stir in whole pecans.
  7. Pour the pecan mixture evenly over the cheesecake layer.
  8. Bake for 35-40 minutes until the center has a slight jiggle.
  9. Cool in the pan on a wire rack for 1 hour, then refrigerate for at least 4 hours or overnight.
  10. Cut into squares using a sharp knife, wiping the knife between cuts for clean edges.

Notes

Ensure cream cheese and eggs are at room temperature to prevent curdling. Do not overmix the batter to avoid cracks. For easier cleanup and removal, use parchment paper with an overhang. The bars taste best after chilling overnight.

Nutrition

Keywords: cheesecake bars, pecan pie, maple dessert, fall baking, easy dessert, gluten-free option

Find it online: https://grubella.com/creamy-maple-pecan-pie-cheesecake-bars-easy-dessert/