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Perfect Maple Pecan Pumpkin Cheesecake Bars Recipe

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These Perfect Maple Pecan Pumpkin Cheesecake Bars feature a buttery shortbread crust, a creamy maple-spiced pumpkin cheesecake layer, and a crunchy pecan topping. They’re the ideal fall dessert that’s both easy to make and impressive to serve.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (113g) unsalted butter, cold and cubed
  • ¼ cup (30g) powdered sugar
  • 1 teaspoon vanilla extract
  • 16 oz (450g) cream cheese, softened to room temperature
  • ½ cup (100g) granulated sugar
  • ⅓ cup (80ml) pure maple syrup
  • 1 cup (240g) pumpkin puree
  • 2 large eggs, room temperature
  • ¼ cup (60g) sour cream
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup (100g) pecans, chopped
  • 2 tablespoons (25g) brown sugar
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 tablespoon maple syrup

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. Lightly grease the parchment.
  2. Make the shortbread crust: In a food processor, pulse cold cubed butter with flour, powdered sugar, and vanilla extract until the mixture resembles coarse sand. Press evenly into the bottom of the prepared pan. Bake for 18–20 minutes until edges are lightly golden. Let cool on a wire rack.
  3. Prepare the filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add granulated sugar and beat until fluffy. Mix in maple syrup. Add pumpkin puree and mix on low until just combined. Add eggs one at a time, mixing on low after each. Mix in sour cream, pumpkin pie spice, cinnamon, and salt until smooth.
  4. Make the pecan topping: In a small bowl, combine chopped pecans, brown sugar, melted butter, and 1 tablespoon maple syrup. Stir until pecans are evenly coated.
  5. Assemble: Pour cheesecake filling over the pre-baked crust and spread evenly. Sprinkle pecan topping over the filling.
  6. Bake for 35–40 minutes, until edges are set and center jiggles slightly. If top browns too quickly, tent with foil after 25 minutes. Cool completely on a wire rack, then refrigerate for at least 4 hours, preferably overnight.
  7. Slice and serve: Use parchment sling to lift bars out of pan. Slice into 16 squares with a sharp knife, wiping clean between cuts. Serve cold or at room temperature.

Notes

For best results, chill overnight. Use room temperature ingredients. Do not overmix the filling. Toast pecans for deeper flavor. Store in refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

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

Find it online: https://zoeplate.com/perfect-maple-pecan-pumpkin-cheesecake-bars-recipe/