Spiced maple & pecan cheesecake bars

Spiced maple & pecan cheesecake bars

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(3 ratings)

Prep: 30 mins Cook: 1 hr plus 5 hrs cooling

More effort

Cuts into 12-14 bars
This rich cheesecake is spiced with warming flavours of ginger, cinnamon and nutmeg - top with maple syrup and nuts

Nutrition and extra info

Nutrition: per bar

  • kcal682
  • fat55g
  • saturates28g
  • carbs40g
  • sugars28g
  • fibre2g
  • protein7g
  • salt0.8g
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  • 250g pack ginger nut biscuits
  • 140g salted butter, melted
  • 200g pecans
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 3 x 250g tubs cream cheese
  • 300ml pot soured cream
  • 150ml maple syrup (buy a 330ml bottle)
  • 85g light muscovado sugar
  • 3 medium eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tsp vanilla extract
  • 4 tbsp plain flour
  • 2 tsp ground cinnamon
  • ½ whole nutmeg, grated

For the maple & pecan topping

  • remaining maple syrup (roughly 175ml)
  • 100g salted butter
  • 3 tbsp light muscovado sugar
  • 100g pecans, roughly broken
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…


  1. Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm brownie tin with baking parchment – if using a loose-bottomed tin, make sure you line it really well, as the cheesecake mixture is very runny (this recipe will also work in a deep 23cm cake tin). Put the biscuits in a food processor and blitz to fine crumbs, add the butter and pecans, and blitz again until well combined and the pecans are finely chopped but still have a little texture. Tip into the baking tin and press to an even, compact layer with the back of a spoon. Bake for 10 mins, then remove from the oven and set aside to cool.

  2. Beat the cream cheese and soured cream in a large bowl until smooth and combined. Add the maple syrup, sugar, eggs, vanilla, flour and spices, and blend again until smooth. Pour onto the biscuit base, put in the centre of the oven and bake for 15 mins.

  3. Lower the heat to 110C/90C fan/gas 1/2 and continue cooking for a further 30 mins. Turn off the oven and leave the cheesecake inside for 1 hr, then leave for 1 hr more with the door ajar. Finally, leave at room temperature until completely cool, then chill for at least 3 hrs or, even better, overnight.

  4. To make the topping, melt the remaining maple syrup with the butter, sugar and a good pinch of salt. Bubble for 2-3 mins, then stir in the pecans and leave to cool and thicken a little. Before serving, remove the cheesecake from the tin, spoon the maple-pecan caramel over the top of the cheesecake (reheat it if it’s started to set too much), then cut into bars. Leftovers will keep in the fridge for up to 3 days.

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Comments, questions and tips

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26th Apr, 2016
This cheescake is AMAZING! Can't believe someone gave it less than 5 stars. Super tasty, I've made it a few times and everyone loves it.
10th Mar, 2015
I made this with golden syrup instead of maple (as I can't buy maple syrup where I live) and it was divine. Took it into work and everybody agreed!
11th Nov, 2014
Mixed comments from my guests, some loved other thought it was ok. Very Christmassy with the spices.
8th Nov, 2014
Oh my goodness, this was totally delicious. Gone to the top of my favourites list!
24th Nov, 2014
Would it be possible to halve this cheesecake? If so, what would the new baking times be?
goodfoodteam's picture
5th Dec, 2014
Hi there, thanks for your question. If you would like to halve it, for best results use a tin half the size so the cheesecake will be the same depth. Then the cooking time should be around the same, just check 10 minutes before the end and take out if it's ready.
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