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Perfect Maple Pecan Pumpkin Cheesecake Bars

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These Perfect Maple Pecan Pumpkin Cheesecake Bars are a happy accident turned fall favorite. A buttery pecan-maple crust, creamy pumpkin cheesecake filling, and a sticky maple glaze come together for an irresistible dessert that’s quick, easy, and perfect for gatherings.

Ingredients

Scale
  • 1 ½ cups pecans, finely chopped
  • 1 ¼ cups all-purpose flour
  • ½ cup unsalted butter, cold and cubed
  • ¼ cup pure maple syrup
  • ¼ cup packed light brown sugar
  • ½ teaspoon salt
  • 16 ounces cream cheese, softened
  • 1 cup canned pumpkin puree
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 2 tablespoons all-purpose flour
  • ¼ cup pure maple syrup (for glaze)
  • 2 tablespoons unsalted butter (for glaze)
  • ½ cup pecan halves (for garnish)
  • Pinch of flaky sea salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease parchment.
  2. Make the crust: In a food processor, pulse pecans until finely chopped. Add flour, brown sugar, and salt; pulse to combine. Add cold cubed butter and pulse until mixture resembles wet sand with pea-sized butter pieces. Drizzle in ¼ cup maple syrup and pulse until dough holds together when squeezed.
  3. Press crust mixture evenly into prepared pan. Bake for 15-18 minutes until edges are lightly golden and fragrant. Set aside to cool slightly.
  4. Make the filling: In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth (about 2 minutes). Add granulated sugar and beat until combined. Add pumpkin puree, vanilla, pumpkin pie spice, and cinnamon; beat on low until just combined. Add eggs one at a time, beating on low after each. Fold in 2 tablespoons flour with a spatula.
  5. Pour filling over warm crust and spread evenly. Tap pan gently to release air bubbles. Bake at 350°F for 35-40 minutes until edges are set but center jiggles slightly. If top browns too quickly, tent with foil after 25 minutes.
  6. Cool pan on a wire rack to room temperature (about 1 hour), then refrigerate for at least 4 hours, preferably overnight.
  7. Make the glaze: In a small saucepan over medium heat, combine ¼ cup maple syrup and 2 tablespoons butter. Stir until butter melts and mixture simmers for 1-2 minutes until slightly thickened. Remove from heat and cool for 5 minutes.
  8. Using parchment sling, lift chilled cheesecake block onto a cutting board. Cut into 16 squares (4×4). Drizzle each bar with maple glaze, top with a pecan half, and sprinkle with flaky sea salt. Serve cold or at room temperature.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overmix the filling to avoid cracks. Chilling overnight deepens the flavor and makes slicing easier. The maple glaze absorbs over time, so glaze no more than 2 hours before serving for best presentation.

Nutrition

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

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