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Maple Cheesecake Bars

With a delicious fall flavor and minimal ingredients these Maple Cheesecake Bars are creamy, tasty and absolutely a breeze to whip up!
Prep Time10 mins
Cook Time50 mins
Chill4 hrs
Total Time5 hrs
Course: Bars, Cheesecake
Cuisine: American
Keyword: Cheesecake Bars, Maple Cheesecake Bars
Servings: 9
Calories: 425kcal
Author: Allison

Ingredients

Crust:

  • 1 1/4 cups graham cracker crumbs
  • 5 Tbs unsalted butter melted
  • 3 Tbs light brown sugar packed
  • Pinch of salt

Cheesecake:

  • 16 oz cream cheese softened
  • 1/2 cup pure maple syrup
  • 1/2 cup light brown sugar packed
  • 1/3 cup sour cream
  • 2 large eggs
  • 2 Tbs all-purpose flour
  • 1 tsp maple extract or vanilla extract
  • Pinch of salt

Instructions

  • Preheat oven to 325 degrees F.
  • In a medium-sized bowl mix together the graham cracker crumbs, melted butter, brown sugar, and salt.
  • Line a 9x9 baking dish with aluminum foil and spray it well with baking spray. Press the crust into the bottom of the dish, set aside.
  • In a large bowl, whip the cream cheese with a hand mixer until smooth.
  • Add the maple syrup, brown sugar, sour cream, eggs, flour, extract, and salt.
  • Beat until fully combined with no lumps remaining.
  • Pour the filling on top of the graham cracker crust. Bake for 40-50minutes. The very center will be the slightest bit jiggly. Let cool completely on the counter, cover with plastic wrap, and chill for at least 4 hours in the refrigerator before slicing and serving. Chilling overnight is best! Serve with more maple syrup and maple whipped cream for garnish, optional.

Notes

  1. Beat your cream cheese before adding any other ingredients, this helps to prevent any lumps from forming.
  2. Make sure you completely cool on counter before chilling.
  3. You can substitute vanilla extract for maple if you don't have it or can't find it.
  4. These bars can easily be frozen, see my tips above.
  5. The trick for cutting the perfect slice is use a hot knife!
  6. Use real maple syrup and not pancake syrup for this recipe.
  7. The recipe can be doubled to fit in a 9"x13" baking pan.

Nutrition

Calories: 425kcal | Carbohydrates: 40g | Protein: 5g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 113mg | Sodium: 266mg | Potassium: 178mg | Fiber: 1g | Sugar: 31g | Vitamin A: 980IU | Calcium: 108mg | Iron: 1mg