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Before diving into the exciting world of baking, it’s essential to prepare your kitchen and equipment. Preheat your oven to 350°F (175°C). This step ensures that your cheesecake bars bake evenly and thoroughly.

Maple Pecan Pie Cheesecake Bars

Indulge in the heavenly delight of Maple Pecan Pie Cheesecake Bars, where creamy cheesecake meets the crunch of pecan pie. This delicious dessert features a luscious graham cracker crust, a smooth and rich cheesecake layer infused with maple syrup, and a sweet, sticky topping of caramelized pecans. Perfect for any occasion, these bars bring warmth and nostalgia, making them a crowd-pleaser at family gatherings or holiday celebrations. Treat yourself and impress your guests with this delightful fusion!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup brown sugar

½ teaspoon cinnamon

Pinch of salt

For the cheesecake layer:

16 oz cream cheese, softened

½ cup granulated sugar

¼ cup maple syrup

2 large eggs

1 teaspoon vanilla extract

For the pecan pie topping:

1 cup pecans, chopped

½ cup maple syrup

¼ cup brown sugar

¼ cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

Pinch of salt

For garnish (optional):

Whipped cream

Extra pecans

Drizzle of maple syrup

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, leaving some overhang for easy removal later.

    Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, brown sugar, cinnamon, and a pinch of salt. Mix until the crumbs resemble wet sand. Press the mixture firmly into the bottom of the prepared baking dish. Bake for 8-10 minutes until set and lightly golden. Remove from the oven and let cool slightly.

      Prepare the Cheesecake Layer: In a large bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy. Gradually add the granulated sugar and maple syrup, mixing until well combined. Add the eggs, one at a time, mixing on low speed until just combined. Stir in the vanilla extract. Pour this mixture over the cooled crust, spreading it evenly.

        Bake the Cheesecake: Bake the cheesecake layer for 25-30 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let it cool for about 10 minutes.

          Prepare the Pecan Pie Topping: In a medium bowl, combine chopped pecans, maple syrup, brown sugar, melted butter, eggs, vanilla extract, and a pinch of salt. Mix until well combined.

            Assemble the Bars: Pour the pecan pie mixture over the baked cheesecake layer, spreading it evenly. Return the dish to the oven and bake for an additional 20-25 minutes, or until the pecan topping is set and bubbly.

              Cool and Chill: Remove the bars from the oven and let them cool at room temperature for about 1 hour. Then refrigerate for at least 4 hours or overnight for best results.

                Serve: Once chilled, use the parchment paper overhang to lift the cheesecake bars out of the dish. Cut into squares and serve with optional whipped cream, extra pecans, and a drizzle of maple syrup on top.

                  Prep Time, Total Time, Servings: 30 minutes | 6 hours (including chill time) | 16 servings