Maple Streusel Cheesecake Bars
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
45 mins
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Additional Time
4 hrs
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Total Time
5 hrs 15 mins
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Servings
16 bars
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Course
Cake
Maple Streusel Cheesecake Bars
Description
This recipe uses a base of graham cracker crumbs mixed with finely chopped pecans, brown sugar, cinnamon, salt, and melted butter pressed firmly into a 9 x 13-inch pan and prebaked. The cheesecake filling is prepared by beating cream cheese with brown sugar, then adding eggs one at a time, maple syrup, maple extract, and vanilla extract for rich flavor. The filling is poured over the crust and baked at a lower temperature after reducing from the initial crust baking.
The topping consists of brown sugar, flour, cinnamon, salt, rolled oats, and cold butter crumbled together to form a streusel that is scattered over the partially baked filling, then returned to the oven to finish baking. This creates a crunchy, sweet, spiced contrast to the creamy maple cheesecake underneath.
The finished bars offer a balance of creamy texture, maple sweetness, and oat crunch, suited for dessert or sweet snack occasions, especially in cooler months when maple flavor is seasonally appreciated.
Ingredients
For the Crust:
- 1 ⅔ cups graham cracker crumbs
- ½ cup pecans finely chopped
- 3 tablespoons brown sugar light; firmly packed
- 1 ½ teaspoons ground cinnamon
- Pinch salt
- ½ cup butter melted, unsalted
For the Cheesecake Filling:
- 32 ounces cream cheese room temperature
- 1 cup brown sugar light; firmly packed
- 4 egg room temperature, large
- ½ cup maple syrup high-quality
- 1 tablespoon maple extract
- 2 teaspoons vanilla extract pure
For the Streusel Topping:
- 1 cup brown sugar light; firmly packed
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- Pinch salt
- ⅔ cup rolled oats
- ½ cup butter softened (you’ll want this to be a little colder than room temp, unsalted
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.
User Reviews
Overall Rating
4.6
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