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Best Maple Pecan Pumpkin Cheesecake Bars

maple pecan pumpkin cheesecake bars - featured image
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These maple pecan pumpkin cheesecake bars feature a buttery shortbread crust, a creamy pumpkin cheesecake layer, and a crunchy maple pecan topping. They’re the perfect make-ahead fall dessert that doesn’t require a water bath.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (113g) unsalted butter, cold and cubed
  • ¼ teaspoon salt
  • 16 oz (452g) cream cheese, softened to room temperature
  • ¾ cup (150g) granulated sugar
  • 1 cup (245g) pumpkin puree
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ¼ cup (60ml) maple syrup
  • 1 ½ cups (170g) pecan halves or pieces
  • ¼ cup (60ml) maple syrup
  • 2 tablespoons (28g) unsalted butter
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two opposite sides.
  2. Make the crust: In a food processor, pulse flour, ½ cup sugar, and ¼ teaspoon salt. Add cold cubed butter and pulse until mixture resembles coarse sand with a few pea-sized butter pieces. Press evenly into the prepared pan. Bake for 18-20 minutes until edges are lightly golden. Set aside to cool.
  3. Reduce oven temperature to 325°F (160°C).
  4. Make the cheesecake filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth (about 2 minutes). Add ¾ cup sugar and beat for another minute. Add pumpkin puree, eggs (one at a time, mixing well after each), vanilla extract, pumpkin pie spice, and ¼ cup maple syrup. Mix on low speed until just combined. Pour over cooled crust and spread evenly. Tap pan gently to release air bubbles.
  5. Make the maple pecan topping: In a small saucepan over medium heat, combine ¼ cup maple syrup, 2 tablespoons butter, and ¼ teaspoon salt. Stir until butter melts and mixture bubbles. Add pecans and stir to coat. Cook for 2-3 minutes, stirring constantly, until glossy and slightly thickened. Spoon evenly over cheesecake filling.
  6. Bake at 325°F (160°C) for 35-40 minutes. Edges should be set but center will jiggle slightly. Turn off oven, crack door open, and let bars sit inside for 10 minutes.
  7. Remove from oven and cool completely on a cooling rack (about 1 hour). Refrigerate for at least 4 hours, preferably overnight.
  8. Lift bars out using parchment overhang. Slice into 16 squares with a sharp knife, wiping clean between cuts. Serve cold or at room temperature.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overbake; the center should still jiggle slightly. For clean slices, use a hot knife and wipe between cuts. Bars taste better after a day in the fridge. Can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin cheesecake bars, maple pecan, fall dessert, Thanksgiving dessert, cheesecake bars, pumpkin dessert, maple pecan pumpkin bars

Find it online: https://flurpchef.com/best-maple-pecan-pumpkin-cheesecake-bars/