I have an amazing love for cheesecake. I mean literally everything cheesecake is my utter and complete weakness when it comes to sweets and desserts. This leads me to try a ton of different ways of making cheesecake, and let me tell you there are TONS of ways to make it lol. So that said today I am making a cool little version of it. Maple Bourbon Cheesecake Bars are an easy little finger version of my favorite ever desserts. It has a great balance of flavor and isn’t overly sweet. So if you want to make something a little different that you know everyone will dig in this is exactly the cheesecake recipe for you. Go ahead and give it a try and make sure to let me know what you think of it.
Do you have an awesome cheesecake recipe I need to try? Hit me up and let me know what it is!
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- 3/4 Cup Butter, Softened
- 1/2 Cup Powdered Sugar
- 1-1/2 Cups + 1 Tbsp. Flour
- 1/2 Cup Pecans, Finely Chopped
- 16 oz. Cream Cheese, Softened
- 3/4 Cup Maple Syrup
- 2 Tbsp. Bourbon
- Salt
- 2 Eggs, Beaten
- Preheat oven to 350 degrees F. Line a 13x9-inch baking pan with foil, extending the foil over the edges of the pan. Lightly coat foil with cooking spray.
- For crust, in a medium bowl beat butter with a mixer on medium to high 30 seconds. Beat in powdered sugar until combined. Add the 1 1/2 cups flour and beat on low until mixture begins to cling together. Stir in the 1/2 cup pecans. Press firmly into bottom of the prepared pan. Bake 14 minutes or until very light golden.
- For filling, in a large bowl beat cream cheese with a mixer on medium until fluffy. Beat in maple syrup, bourbon, the 1 Tbsp. flour, and the salt until combined. Beat in eggs on low just until combined. Pour filling over baked crust.
- Bake 25 minutes or until edges are puffed and center is set. Cool on a wire rack. Cover and chill for at least 2 hours. Just before serving, use edges of foil to lift uncut bars out of pan. Transfer to a cutting board. Cut into bars. Drizzle with Maple Drizzle and, if desired, top with pecan halves.
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