These yummy cheesecake bars are a definite knockout. Flavored with a dash of bourbon and maple syrup, this easy cheesecake bar recipe will quickly become a favorite.

Source: Better Homes and Gardens
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Maple-Bourbon Cheesecake Bars

Ingredients

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Directions

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  • Preheat oven to 350°F. Line a 13x9-inch baking pan with foil, extending the foil over the edges of the pan. Lightly coat foil with cooking spray.

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  • 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.

To Store:

Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 1 week or freeze for up to 3 months.

Nutrition Facts (Maple-Bourbon Cheesecake Bars)

169 calories; 11 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 37 mg cholesterol; 103 mg sodium. 64 mg potassium; 16 g carbohydrates; 0 g fiber; 10 g sugar; 2 g protein; 0 g trans fatty acid; 308 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 14 mcg folate; 0 mcg vitamin b12; 31 mg calcium; 0 mg iron;

Maple Drizzle

Ingredients

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Directions

Instructions Checklist
  • In a small saucepan stir together maple syrup and bourbon. Bring to boiling. Reduce heat and simmer, uncovered, 12 minutes or until reduced to 1/3 cup and slightly thickened; cool. Chill, covered, for up to 1 week.

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