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Maple Cheesecake Bars

Developed by Chef Jason Baker, JT Bakers, Greenwich, NY​

Yields 24 bars

Maple Short-crust

• ¾ cup butter - softened
• 1/3 cup SweeTrees Maple Syrup
• 1/2 tsp. vanilla extract
• 2 cups flour
• 1/2 tsp. Salt

Cheesecake

• 1 lb. (two 8 oz. Pkgs.) cream cheese, softened
• 1/2 cup sour cream
• 2 eggs
• 3/4 cup SweeTrees Maple Syrup
• 1 tsp. vanilla extract
• 1 tsp. lemon juice
• 2 cups chocolate chips, melted
• 8 oz. jar SweeTrees Maple Cream

Preheat oven to 400°F.

Prepare Maple Short-crust: cream butter. Beat in SweeTrees Maple Syrup and vanilla. Add flour and salt and blend. Press into 9”x13” pan.

To assemble cheesecake, pour melted chocolate over crust, spread with about ¾ of the jar of SweeTrees Maple Cream and set aside. Beat cream cheese, scraping sides of bowl, until light and completely smooth. Beat in sour cream, then eggs (one at a time). Gradually beat in SweeTrees Maple Syrup followed by vanilla and lemon juice. Pour over chocolate.

Bake 15 minutes at 400°F, then reduce heat to 350°F and continue to bake for 30 minutes. Cool and chill. Drizzle with the remaining SweeTrees Maple Cream and some melted chocolate before cutting bars.

​Serve with fresh whipped cream and Maple Weekend™ Coffee or Tea.rous amount ofSweeTrees Maple Cream. Serve warm.
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