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Best Maple Pecan Pumpkin Cheesecake Bars Easy Fall Recipe

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These maple pecan pumpkin cheesecake bars feature a buttery pecan shortbread crust, a creamy pumpkin cheesecake filling, and a maple pecan topping. They are easy to make, require no water bath, and are perfect for fall gatherings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup cold unsalted butter, cubed
  • 1 cup pecans, finely chopped
  • ¼ teaspoon salt
  • 16 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 1 cup canned pumpkin puree
  • 2 large eggs, room temperature
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup pecans, roughly chopped
  • ¼ cup pure maple syrup
  • 2 tablespoons unsalted butter
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper, leaving overhang on two sides.
  2. Make the crust: In a food processor, pulse flour, sugar, and salt. Add cold cubed butter and pulse until coarse crumbs form. Stir in finely chopped pecans. Press mixture firmly into prepared pan. Bake 18-20 minutes until edges are lightly golden. Set aside to cool. Do not turn off oven.
  3. Reduce oven temperature to 325°F (160°C). Make the filling: Beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add sugar and beat until combined. Add pumpkin puree, maple syrup, and vanilla; mix on low until incorporated. Add eggs one at a time, mixing on low just until each disappears. Add pumpkin pie spice, cinnamon, and salt; mix on low until just combined.
  4. Pour filling over cooled crust and spread evenly. Tap pan on counter to release air bubbles. Bake at 325°F (160°C) for 40-45 minutes, until edges are set but center jiggles slightly. Turn off oven, crack door, and let bars sit inside for 10 minutes.
  5. While bars cool, make topping: In a small saucepan over medium heat, combine roughly chopped pecans, maple syrup, butter, and a pinch of salt. Stir constantly until butter melts and mixture bubbles. Let bubble for 2 minutes, stirring, until slightly thickened. Remove from heat.
  6. After bars have cooled on a wire rack for 15 minutes, pour warm topping over and spread gently. Let cool completely on counter, then refrigerate for at least 4 hours or overnight.
  7. Use parchment handles to lift slab onto cutting board. Slice into 16 squares with a sharp knife, wiping knife clean between cuts.

Notes

Do not overmix the filling to avoid cracks. Use room temperature ingredients. Press crust firmly. Chill bars fully before slicing. For clean cuts, use a wet knife. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://zorbmeal.com/best-maple-pecan-pumpkin-cheesecake-bars-easy-fall-recipe/