Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar (for the crust)
- 16 oz cream cheese, softened to room temperature
- 1/2 cup granulated sugar (for the filling)
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
- 1/2 cup light brown sugar, packed
- 2 tablespoons unsalted butter, melted (for the topping)
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a medium bowl, stir together the graham cracker crumbs, 1/3 cup melted butter, and 1/4 cup sugar. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool slightly.
- In a large bowl, beat the softened cream cheese and 1/2 cup sugar until smooth and creamy. Add the eggs one at a time, beating slowly after each addition.
- Stir in the sour cream and vanilla extract until just combined. Be careful not to overmix the batter.
- Pour the cream cheese filling over the pre-baked crust and spread it evenly with a spatula.
- Bake the cheesecake layer for 20 minutes.
- While the cheesecake bakes, prepare the topping. In a small bowl, mix the chopped pecans, brown sugar, 2 tablespoons melted butter, maple syrup, and cinnamon.
- Carefully remove the pan from the oven and sprinkle the pecan mixture evenly over the top of the cheesecake layer.
- Return the pan to the oven and bake for another 15 to 20 minutes, or until the edges are set and the topping is bubbling.
- Let the bars cool to room temperature on a wire rack. Once cooled, refrigerate for at least 3 hours (or overnight) before slicing into squares.
- Cook Time: Not specified