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Perfect Maple Pecan Pumpkin Cheesecake Bars

maple pecan pumpkin cheesecake bars - featured image
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These Perfect Maple Pecan Pumpkin Cheesecake Bars are a quick and easy fall dessert with a buttery graham cracker crust, creamy pumpkin cheesecake filling, and a crunchy maple pecan topping. Made with real maple syrup instead of brown sugar, they’re a crowd-pleaser perfect for Thanksgiving or any cozy gathering.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 ounces cream cheese, softened to room temperature
  • ½ cup pure maple syrup
  • ½ cup canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup pecan halves, roughly chopped
  • 3 tablespoons unsalted butter
  • ¼ cup pure maple syrup
  • Pinch of flaky sea salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly grease the parchment with butter or non-stick spray.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and salt. Pour in melted butter and stir with a fork until all crumbs are moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides. Add maple syrup and beat until combined. Add pumpkin puree, eggs, vanilla extract, pumpkin pie spice, cinnamon, and salt. Beat on low speed just until incorporated. Do not overmix.
  4. Pour cheesecake filling over pre-baked crust and spread evenly. Tap pan gently on counter to release air bubbles. Bake for 35-40 minutes, until edges are set and center is slightly jiggly.
  5. While bars bake, make topping: In a small saucepan over medium heat, melt butter. Add chopped pecans and stir for 2-3 minutes until fragrant and lightly toasted. Pour in maple syrup and let bubble for 1 minute, stirring constantly. Remove from heat and stir in flaky sea salt. Set aside to cool slightly.
  6. When bars come out of oven, let cool on a wire rack for 10 minutes. Spoon maple pecan topping evenly over surface. Let cool completely at room temperature (about 1 hour), then refrigerate for at least 4 hours or overnight.
  7. Once fully chilled, use parchment overhang to lift bars out of pan. Place on cutting board and slice into 16 squares with a sharp knife, wiping knife clean between cuts. Serve cold or at room temperature.

Notes

Room temperature ingredients are crucial for a smooth filling. Do not overmix the filling to avoid cracks. The jiggle test is key: center should wobble slightly when done. Let bars cool completely before refrigerating to prevent condensation. Toast pecans for best flavor. For clean slices, chill at least 4 hours and wipe knife between cuts.

Nutrition

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

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