Maple Streusel Cheesecake Bars

Name: Maple Streusel Cheesecake Bars
Prep time: 30 min
Cook time: 45 min
Total time: 5 h 15 min
Yield: 16 bars
Ingredients: 1 ⅔ cups Graham cracker crumbs; ½ cup pecans; 3 tablespoons firmly packed light brown sugar; 1 ½ teaspoons ground cinnamon; Pinch of salt; ½ cup unsalted butter; 32 ounces cream cheese; 1 cup firmly packed light brown sugar; 4 large eggs; ½ cup high-quality maple syrup; 1 tablespoon maple extract; 2 teaspoons pure vanilla extract; 1 cup firmly packed light brown sugar; 1 cup all-purpose flour; 1 teaspoon ground cinnamon; Pinch of salt; ⅔ cup rolled oats; ½ cup unsalted butter

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4.6

216 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
4 hrs
Total Time
5 hrs 15 mins
Servings
16 bars
Course
Cake

Maple Streusel Cheesecake Bars

Iris Warren

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Maple Streusel Cheesecake Bars top a cinnamon-pecan graham cracker crust with maple cheesecake and a crown of streusel topping. Serve the bars with a drizzle of maple syrup for even more of this sweet fall flavor.

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Ingredients

Servings

For the Crust:

1 ⅔ cups Graham cracker crumbs
½ cup pecans finely chopped
3 tablespoons firmly packed light brown sugar
1 ½ teaspoons ground cinnamon
Pinch of salt
½ cup unsalted butter melted

For the Cheesecake Filling:

32 ounces cream cheese room temperature
1 cup firmly packed light brown sugar
4 large eggs room temperature
½ cup high-quality maple syrup
1 tablespoon maple extract
2 teaspoons pure vanilla extract

For the Streusel Topping:

1 cup firmly packed light brown sugar
1 cup all-purpose flour
1 teaspoon ground cinnamon
Pinch of salt
⅔ cup rolled oats
½ cup unsalted butter softened (you’ll want this to be a little colder than room temp)

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Instructions

Preheat oven to 350 degrees F. Line the bottom of a 9 x 13-inch baking pan with parchment paper (I cut this to fit exactly) and lightly spray the pan with nonstick cooking spray.
In a large bowl, mix together the graham cracker crumbs, pecans, 3 tablespoons light brown sugar, 1 1⁄2 teaspoons cinnamon and pinch of salt. Stir in the melted butter and mix to combine. Pour the crumb mixture into the prepared pan and use clean hands or the bottom of a measuring cup to firmly press the crumbs into the bottom of the pan.
Bake crust in preheated oven for 10 minutes. Once the crust is baked, reduce the oven temperature to 325 degrees.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese and 1 cup brown sugar for about 2 minutes. Scrape down the sides of the bowl and mix for an additional 30 seconds. Add in eggs, one at a time, scraping down the sides of the bowl after adding the second and fourth egg. After adding the final egg and scraping the sides of the bowl, mix again for 30 seconds. The mixture should be smooth and creamy. Add in the maple syrup and extracts and mix for an additional 30 seconds. Pour the cheesecake filling over the crust.
In a medium bowl, stir together all of the streusel ingredients except the butter. Once the dry ingredients are combined, use a fork to work the butter into the dry ingredients until fully incorporated and small clumps form. Sprinkle the streusel topping over the cheesecake filling, but do not press it into the cheesecake.
Bake in 325 degree oven for 40-45 minutes or until the sides of the cheesecake bars appear to be set, but the center still has a very slight jiggle.
Remove the cheesecake bars from the oven and to a wire cooling rack. Allow the cheesecake bars to cool to room temperature for about an hour before placing it in the refrigerator to chill completely.
Cut into squares.
Before serving, lightly drizzle each piece with maple syrup.