Maple Pecan Cheesecake Bars
These Maple Pecan Cheesecake Bars have a buttery shortbread cookie crust, creamy cheesecake filling, and plenty of maple and pecan flavor in every bite. Made with real maple syrup and chopped pecans swirled throughout, they’re rich, delicious, and surprisingly easy to make.
I’ll admit, these weren’t exactly what I had in mind when I started. I was going for a pretty pecan pie swirl, but somewhere along the way, the cheesecake had other plans. 😂 Thankfully, what came out of the oven was even better than I expected, and everyone loved them! They’re also a great make-ahead dessert for Thanksgiving, Christmas, or anytime you need to bring something homemade without spending the entire day in the kitchen.
- Serves: 16
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Chill Time: 5 hours
- Total Time: 6 hours, 20 minutes
Shortbread Crust
- 13 Keebler Sandies Shortbread Cookies (about 1½ cups fine crumbs)
- 3 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 ounces full-fat block cream cheese, softened
- ½ cup granulated sugar
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
Maple Pecan Mixture
- 4 tablespoons unsalted butter, softened
- ⅓ cup packed brown sugar
- 1 cup chopped pecans
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Get the full printable instructions at the bottom of the post in the recipe card.
Step-by-Step Directions
Prepare the Shortbread Crust
Step 1: Preheat the oven to 325°F. Line an 8×8-inch metal baking pan with parchment paper, leaving enough overhang to lift the cheesecake out later.
Step 2: Crush the shortbread cookies into fine crumbs using a food processor or a zip-top bag and rolling pin, meat mallet, or whatever heavy object you have laying around. Combine with the melted butter and press evenly into the bottom of the prepared pan.
Step 3: Bake the crust for 8 minutes. Remove from the oven and let cool slightly while preparing the fillings. Leave the oven at 325°F.
Prepare the Cheesecake Filling
Step 1: Using a hand mixer, beat the softened cream cheese and sugar in a large mixing bowl until smooth. Add the sour cream and vanilla, mixing until combined. Add the eggs one at a time, mixing on low speed just until incorporated.
Prepare the Maple Pecan Mixture
Step 1: In a separate bowl, mix the softened butter and brown sugar until combined. Stir in the chopped pecans, pure maple syrup, vanilla, and salt. The mixture will be thick.
Assemble and Bake
Step 1: Spread most of the cheesecake filling evenly over the shortbread crust, reserving approximately 1 cup. Drop the maple pecan mixture over the cheesecake in roughly ½-tablespoon portions.
Step 2: Pour the remaining cheesecake filling over the pecan mixture. Gently run a butter knife through the layers to create a swirl, being careful not to disturb the crust.
Step 3: Bake at 325°F for 40–50 minutes, until the edges are set and the center has a slight jiggle but doesn’t appear liquid. Our test batch took 45 minutes.
Cool and Serve
Step 1: Let the cheesecake cool in the pan on a wire rack for approximately 1 hour. Cover and refrigerate for at least 4 hours, preferably overnight.
Step 2: Lift the chilled cheesecake from the pan using the parchment overhang. Cut into 16 squares and serve chilled.
🍋 Simply Made Suggestions
- Use room-temperature ingredients. Softened cream cheese blends more smoothly and helps prevent lumps in the cheesecake filling.
- Don’t overthink the swirl. The maple pecan mixture is thick and won’t swirl as easily as a sauce. Drop small spoonfuls throughout the cheesecake and gently work them in with a knife. It doesn’t have to look perfect. Mine certainly didn’t! 😂
- Give them time to chill. Refrigerate for at least 4 hours, preferably overnight, before slicing. This helps the cheesecake firm up and makes cutting easier.
- Add a little extra maple. For even more maple flavor, drizzle a little pure maple syrup over individual bars just before serving.
🍁 Before you Go…
Planning your holiday desserts? Check out our Thanksgiving Dinner Menu and Timeline to make the big day a little less chaotic. Then browse our Christmas Dessert Recipes for more festive sweets to carry you through the holiday season.
Maple Pecan Cheesecake Bars
Ingredients
Shortbread Crust
- 13 Keebler Sandies Shortbread Cookies about 1½ cups fine crumbs
- 3 tablespoons unsalted butter melted
Cheesecake Filling
- 16 ounces full-fat block cream cheese softened
- ½ cup granulated sugar
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
Maple Pecan Mixture
- 4 tablespoons unsalted butter softened
- ⅓ cup packed brown sugar
- 1 cup chopped pecans
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Prepare the Shortbread Crust
- Preheat the oven to 325°F. Line an 8×8-inch metal baking pan with parchment paper, leaving enough overhang to lift the cheesecake out later.
- Crush the shortbread cookies into fine crumbs using a food processor or a zip-top bag and rolling pin. Combine with the melted butter and press evenly into the bottom of the prepared pan.
- Bake the crust for 8 minutes. Remove from the oven and let cool slightly while preparing the fillings. Leave the oven at 325°F.
Prepare the Cheesecake Filling
- Using a hand mixer, beat the softened cream cheese and sugar in a large mixing bowl until smooth. Add the sour cream and vanilla, mixing until combined. Add the eggs one at a time, mixing on low speed just until incorporated.
- Prepare the Maple Pecan Mixture
- In a separate bowl, mix the softened butter and brown sugar until combined. Stir in the chopped pecans, pure maple syrup, vanilla, and salt. The mixture will be thick.
Assemble and Bake
- Spread most of the cheesecake filling evenly over the shortbread crust, reserving approximately 1 cup. Drop the maple pecan mixture over the cheesecake in roughly ½-tablespoon portions.
- Pour the remaining cheesecake filling over the pecan mixture. Gently run a butter knife through the layers to create a swirl, being careful not to disturb the crust.
- Bake at 325°F for 40–50 minutes, until the edges are set and the center has a slight jiggle but doesn’t appear liquid. Our test batch took 45 minutes.
Cool and Serve
- Let the cheesecake cool in the pan on a wire rack for approximately 1 hour. Cover and refrigerate for at least 4 hours, preferably overnight.
- Lift the chilled cheesecake from the pan using the parchment overhang. Cut into 16 squares and serve chilled.
Notes
- Store covered in the refrigerator for up to 4 days.
- Optional: Drizzle with pure maple syrup just before serving.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
