Made with crisp graham crackers, rich cream cheese, tangy sour cream and buttery maple syrup, these Maple Cheesecake Bars are irresistibly decadent. As if that wasn’t enough, I added smooth Vanilla Bean Whipped Cream and a drizzle of brightly-flavored, refreshing Pomegranate Compote!
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If I had a dollar for every time that I came across a pumpkin cheesecake during the holidays, well, I’d be one rich woman. Listen, I’m not a hater. I can get down with a slice of cheesy pumpkin goodness but, dang, a girl needs some variety!
Come holiday season, cheesecake is a staple dessert. You won’t visit a bakery or walk into an office potluck without spotting at least one cheesecake of some kind. What a wonderful world, am I right?
This year, I’m putting something new on the table: Maple Cheesecake Bars with Vanilla Bean Whipped Cream and Pomegranate Compote. Yup, you read that right. Crisp, sweet, tangy, fruity and down-right delightful, these bars are just what you need to take this holiday season by storm.
Perks and Highlights of the Best Maple Cheesecake
Cuisine Inspiration: American with a Canadian Sweet Twist
Primary Cooking Method: Baking
Dietary Info: Vegetarian, Gluten options available
Key Flavor: Sweet, Creamy Maple Goodness
Skill Level: Intermediate
Special Perks:
- Authentic Maple Syrup: There’s nothing quite like the genuine flavor of pure maple syrup. Ditch the imitations, because this recipe calls for the real deal, infusing your cheesecake with the most authentic, leaf-kissing sweetness that nature can offer.
- Creamy Dreamy Texture: This isn’t just any cheesecake; it’s the kind you sink your teeth into and wonder if you’ve been transported to a cloud. Achieved by the perfect bake method, you get a texture that’s the epitome of creamy – no cracks, no crumbles, just smooth, velvety richness.
- Seasonal Star: The beauty of this maple cheesecake is its versatility in fitting into any seasonal menu. It’s a standout in fall, a delightful end to a winter feast, a sugary whisper of spring, or a cool retreat in summer.
- Simple Ingredients, Stellar Dessert: No need for a scavenger hunt across specialty stores; the ingredients list is short, sweet, and likely already in your pantry or just a supermarket away. But the result? Nothing short of show-stopping.
- Crowd-Pleaser Guarantee: Got a gathering coming up? Family event? Need to impress at a potluck? This maple cheesecake doesn’t just tick boxes; it creates new ones then ticks those too! It’s a universal delight – just expect zero leftovers and a demand for your recipe.
Ingredients
I don’t know where the rumor started but cheesecake isn’t hard to make. I’ll say it one more time for the folks in the back. Cheesecake is EASY to make! In this recipe, a simple-smooth cream cheese filling and an even simpler graham cracker crust come together to make the perfect holiday treat.
If you don’t believe me, test out this recipe for yourself. Here’s all you’re gonna need:
- Graham Cracker Crumbs- sweet and buttery, graham crackers are always the way to go. A graham crust guarantees a sweet-salty, crunchy bite.
- Unsalted Butter- butter binds together the crust and helps to crisp up the base during baking.
- Softened Cream Cheese- the key here is the word softened. If you use cold cream cheese, the filling will be clumpy and dense. I suggest setting out the cheese at room temperature for at least an hour or two.
- Maple Syrup- to avoid an overpowering maple flavor, use an all-natural syrup. Yes, it’s a bit more expensive but it will improve texture and taste. Trust me.
- Heavy Cream- when beaten, cream lightens and uplifts the cheese mixture.
- Sour Cream- I like my cheesecake with a little tang. Sour cream adds decadence, flavor and smooth texture.
- Flour & Sugar- both are necessary to create structure and add sweetness.
- Salt- salt enhances flavor and perks up the depth and complexity of the other ingredients.
- Eggs- egg proteins work as a natural thickening agent. Also, emulsifiers in the egg yolk help give the cheesecake a smooth texture.
How to Make Maple Cheesecake
1. Set the Stage:
- Heat your oven to 350°F, line a 13×9-inch pan with foil, and spritz with non-stick spray.
2. Craft the Crust:
- Mix cracker crumbs, sugar, salt, and melted butter. Press into the pan, bake for 10 mins.
3. Filling Time:
- Beat cream cheese, maple syrup, sugar, and heavy cream. Add eggs, then sour cream, flour, and vanilla. Pour over crust, bake 40 mins or until set.
4. Cool & Slice:
- Cool for an hour, chill for 4 hours or more, then lift and cut into bars.
5. Whip It Good:
- Mix vanilla bean seeds, heavy cream, and powdered sugar, then whip.
6. Compote on Top:
- Simmer wine (or juice) and sugar; cool. Mix with pomegranate seeds, orange, and lemon juice.
Serve your slices with a dollop of cream and a spoonful of compote.
Toppings
Not gonna lie, these Maple Cheesecake Bars are capable of holding their own but that doesn’t mean they don’t deserve an upgrade. Because I typically serve these bars during the holidays, I like to decorate them and make them as festive as possible. A dollop of fresh whipped cream and a pop of fruity color? That’s the right way to do it.
Vanilla Bean Whipped Cream
Made with 3 simple ingredients, heavy cream, vanilla bean and powdered sugar, this whipped cream is the classy cousin to a regular whip. Using fresh vanilla bean adds that gorgeous speckled look as well as a deep, aromatic flavor.
TIP: If you can’t get your hands on vanilla bean pods, substitute for a teaspoon vanilla bean paste or extract.
Pomegranate Compote
Depending on the variety and degree of ripeness, the seeds of a pomegranate can vary in taste from a little sour (think ripe cherries) to fairly sharp (think uncooked cranberries). Look for a pomegranate that is dark red in color; the darker and deeper the color, the sweeter the seeds will be.
Once cooked down with red wine (or pomegranate juice), sugar, orange slices and lemon juice, these seeds will create a rich, decadent compote. By spooning fresh compote over the bars we add brightness, color and textural contrast. This is a step you don’t want to skip.
TIP: If you prefer a thicker compote (more of a spread than a sauce), sprinkle in about a teaspoon of cornstarch and stir. Add more to adjust to your own liking.
Leftovers and Storage
Cheesecake is a million dollar dessert that you can’t just throw away! Unless you’ve got a huge family or you’re throwing a soiree, you’re bound to have a few leftovers. Either tightly wrap each individual bar (with saran or plastic wrap) or store the bars in an airtight container.
If properly stored, these bars will keep for up to 5 days. Throw away any bars that have begun to dry out and/or develop tan or brown edges.
To Freeze: wrap each individual bar in plastic wrap, place in a freezer-safe bag or container. Frozen cheesecake will keep for up to 3 weeks. Defrost at room temperature for half an hour or in the refrigerator overnight.
The Best Cheesecakes
Y’all, I don’t play with cheesecake! If I’m throwing down, I’m gonna need that cheesecake to be rich, creamy and chock-full of flavor. And, if you’re using one of my recipes, something crazy delicious is guaranteed.
Try one out for yourself:
- Peach Cobbler Cheesecake
- Sweet Potato Cheesecake
- N0-Bake Banana Cheesecake
- Vanilla New York Cheesecake
- Caramel Apple Cheesecake
- Cookie Cheesecake Swirl Bars
Maple Cheesecake
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Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter melted
For the Filling
- 32 oz 1/3 less fat cream cheese room temperature
- 2/3 cup pure maple syrup
- 1/2 cup granulated sugar
- 1/3 cup heavy cream
- 4 large eggs
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 2 teaspoon pure vanilla extract
For the Vanilla Bean Whipped Cream
- 1 vanilla bean
- 1 cup heavy cream
- 2 teaspoon confectioners' sugar
For the Pomegranate Compote
- 1/3 cup dry red wine or pomegranate juice
- 1/3 cup granulated sugar
- 1/2 cup pomegranate seeds
- 1/4 cup fresh orange sections
- 2 teaspoons fresh lemon juice
Instructions
- Preheat oven to 350°F. Line a 13x9-inch baking pan with foil, allowing foil to extend over pan edges; coat foil with nonstick cooking spray.
For the Crust
- In a medium bowl combine cracker crumbs, the 1/3 cup sugar, and the salt. Add melted butter; stir to combine. Press crumb mixture into bottom of pan. Bake 10 minutes. Remove from oven.
For the Filling
- In an extra-large mixing bowl beat cream cheese, maple syrup, and 1/2 cup sugar 2 minutes on medium until smooth. Add heavy cream; beat until combined.
- Beat in eggs, one at a time, beating on low after each until combined. Add sour cream, flour, and vanilla; beat until combined. Pour filling over crust.
- Bake about 40 minutes or until center is just set. Let cool in pan on a wire rack 1 hour. Cover. Chill in pan 4 hours or overnight.
- Use foil to lift uncut cheesecake from pan; transfer to a cutting board. Cut into bars.
For the Whipped Cream
- Halve a vanilla bean lengthwise; scrape seeds into a large bowl.
- Add heavy cream and powdered sugar.
- Beat on medium until stiff peaks form (peaks stand straight).
For the Pomegranate Compote
- In a small saucepan combine dry red wine (or pomegranate juice) and sugar. Bring to boiling, stirring to dissolve sugar. Reduce heat.
- Simmer, uncovered, about 3 minutes or until slightly reduced and syrupy. Remove from heat; let cool completely.
- In a small bowl combine pomegranate seeds and fresh orange sections, chopped.
- Pour syrup over pomegranate seed mixture. Stir in lemon juice.
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The BEST flavor combination i’ve had in a while. Delicous, classy, sophisticated cheesecake! I feel fancy everytime i make it. I cut the recipe in half to make a smaller version with no problem. It did crack on me but ill just reduce cook time next time. A new go to recipe for me 100%
very sophisticated cheesecake, wow, Pomegranate Compote! A nice flavor contrast, thank you!
I am so so here for this maple cheesecake…I swear, maple is the unsung hero of fall baking. It’s so good!
These were so good! I love the pomegranate compote!
Wow! This is so delicious and the size is perfect to serve for a family gathering. I’m going to bake one for Thanksgiving. 🙂
Dang these look amazing. Love that colorful compote on top YUM!
Oh my goodness these look so delicious and tasty! My family is going to love this recipe! So excited!