Maple Cheesecake
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!
Prep Time10 minutes mins
Cook Time40 minutes mins
Chill4 hours hrs
Total Time4 hours hrs 50 minutes mins
Course: Dessert
Cuisine: American
Servings: 24 bars
Calories: 278kcal
For the Crust
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup butter melted
For the Filling
- 32 oz 1/3 less fat cream cheese room temperature
- 2/3 cup maple syrup
- 1/2 cup granulated sugar
- 1/3 cup heavy cream
- 4 large eggs
- 1/2 cup sour cream
- 2 tbsp all purpose flour
- 2 tsp vanilla extract
For the Vanilla Bean Whipped Cream
- 1 vanilla bean
- 1 cup heavy cream
- 2 tsp powdered 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 tsp lemon juice
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.
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.
Calories: 278kcal | Carbohydrates: 26g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 78mg | Sodium: 302mg | Potassium: 164mg | Fiber: 1g | Sugar: 20g | Vitamin A: 595IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 1mg