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Perfect Maple Pumpkin Cheesecake Bars Recipe

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These Perfect Maple Pumpkin Cheesecake Bars with Pecan Crust are a happy accident turned signature fall dessert. No water bath, no stress—just a buttery pecan crust topped with a silky maple-pumpkin cheesecake filling that’s easy to make and impossible to resist.

Ingredients

Scale
  • 1 ½ cups pecan halves (toasted for extra flavor, but raw works too)
  • ¼ cup granulated sugar
  • 4 tablespoons unsalted butter, melted
  • ¼ teaspoon salt
  • ½ cup all-purpose flour (or almond flour for a gluten-free option)
  • 16 ounces cream cheese, softened (full-fat is best)
  • ½ cup pure maple syrup (not pancake syrup)
  • ½ cup pumpkin puree (100% pumpkin, not pumpkin pie filling)
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice (or ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, pinch of cloves)
  • 1 tablespoon all-purpose flour

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9 baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
  2. Make the pecan crust: Place the pecan halves in your food processor and pulse until finely ground, resembling coarse sand. Add the sugar, flour, and salt, and pulse a few times to combine. Pour in the melted butter and pulse until the mixture looks like wet sand and holds together when pinched.
  3. Press the crust into the pan: Transfer the crust mixture to your prepared pan. Use the bottom of a measuring cup or a flat glass to press it down evenly and firmly. Bake for 12-15 minutes, until lightly golden and smells nutty. Set aside to cool while you make the filling.
  4. Beat the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl with a spatula.
  5. Add the sugars and syrup: Add the granulated sugar and maple syrup to the cream cheese. Beat on medium speed until combined, about 1 minute. Add the pumpkin puree and vanilla extract, and beat again until fully incorporated.
  6. Add the eggs one at a time: Add one egg and beat on low speed just until the yolk disappears into the batter. Add the second egg and do the same. Do not over-beat.
  7. Add the dry ingredients: Sprinkle the pumpkin pie spice and the tablespoon of flour over the batter. Beat on low speed until just combined. Give the bowl one last scrape with your spatula.
  8. Pour the filling over the crust: Pour the cheesecake filling over the cooled pecan crust. Use your spatula to spread it evenly to the edges. Give the pan a gentle tap on the counter to release any air bubbles.
  9. Bake the bars: Place the pan in the preheated oven and bake for 35-40 minutes. The edges should look set and slightly puffed, but the center should still have a slight jiggle when you gently shake the pan. If the top starts browning too quickly, tent the pan loosely with aluminum foil after 25 minutes.
  10. Cool completely: Remove the pan from the oven and place it on a cooling rack. Let it cool to room temperature, about 1 hour. Then, transfer the pan to the refrigerator and chill for at least 4 hours, preferably overnight.
  11. Slice and serve: Once fully chilled, use the parchment paper handles to lift the entire block out of the pan. Place it on a cutting board and use a sharp knife to slice into 16 squares. For the cleanest cuts, wipe the knife clean between each slice. Serve cold or at room temperature.

Notes

For best results, use room-temperature ingredients. The bars taste even better after a full 24 hours in the fridge. To freeze, wrap tightly in plastic wrap and aluminum foil for up to 3 months. For clean slices, run a sharp knife under hot water and wipe dry between cuts.

Nutrition

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

Find it online: https://lumalunch.com/perfect-maple-pumpkin-cheesecake-bars-recipe/