Maple cheesecake bars that are one great flavor after another: soft and creamy, intensely caramelly and nutty, and a bit boozy too. When maple syrup, pecans, and bourbon come together over freshly made cheesecake bars, you get beautiful single-serving bits of heaven.
- ¾ cup softened butter
- ½ cup powdered sugar
- 1 ½ cups all-purpose flour
- ½ cup finely chopped pecans
- 16 ounces (2 x 8oz packages) softened cream cheese
- 1 1/4 cup (separated ¾ cup for bars, and 1/2 cup for drizzle) pure Vermont Organic Bourbon Barrel-Aged Maple Syrup available in our online shop
- 1 tablespoon all-purpose flour
- ¼ teaspoon sea salt available in our online shop
- 2 lightly beaten eggs
- toasted pecan halves (optional)
- Soften butter and cream cheese to room temperature. Then preheat oven to 350°F. Line a 13x9-inch baking pan with aluminum foil, extending the foil over the edges of the pan. Lightly coat with cooking spray.
- Make the crust: In a medium bowl, beat butter with a mixer on medium-high for about 30 seconds. Beat in powdered sugar until combined. Add the 1 1/2 cups flour and beat on low until mixture begins to stick together. Stir in the pecans. Press firmly into bottom of the prepared pan, and bake 20 minutes.
- Make the Filling: In a large bowl, beat the cream cheese with a mixer on medium until fluffy. Mix in the maple syrup (and bourbon if using the substitution), the tablespoon of flour, and the salt. Beat the eggs in on low just until everything combines. Pour filling over baked crust.
- Bake for 25 minutes until edges are puffy and the center is set. Cool on a cooling rack. Cover and put in the refrigerator for a minimum of 2 hours.
- Make Maple Drizzle: In a small saucepan, bring the bourbon-aged maple syrup (or syrup and bourbon if using the substitute) to a boil. Reduce heat and simmer for 10-12 minutes until reduced and slightly thickened. Then let it cool down.
- To Serve, use the edges of the foil to lift uncut bars out of the pan. Transfer to a cutting board, and cut into bars. Drizzle with maple drizzle and top with pecan halves.
To Store: Keep bars and syrup separate until ready to serve. Place bars in a single layer in an airtight container, and cover. Store in the refrigerator for up a week (you’ll eat them before then) or freeze for up to 3 months.
We partner (affiliate links) with Drizly delivery service, so if you don’t have the alcoholic ingredients you can have them delivered.
Drink responsibly. If you are under the legal drinking age limit for your state or country, this recipe is not for you. Sorry.
- Prep Time: 30
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cheesecake, cheesecake bar, Maple Syrup, dessert bars, dessert, holiday dessert, Vermont maple syrup, all-butter pecan pie crust