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Maple Cheesecake Bars with Vanilla Bean Whipped Cream
Maple Cheesecake Bars with Vanilla Bean Whipped Cream

Maple Cheesecake Bars with Vanilla Bean Whipped Cream

6 Hr(s) 30 Min(s) (including refrigerating)
30 Min(s) Prep
6 Hr(s) Cook
Whip up these Maple Cheesecake Bars with Vanilla Bean Whipped Cream for your upcoming get-together! These Maple Cheesecake Bars are topped with vanilla bean whipped cream, then garnished with orange and pomegranate seeds for the perfect fruity dessert.
What You Need
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16 servings
Original recipe yields 16 servings
2 cups graham cracker crumbs
3/4 cup sugar, divided
6 Tbsp. butter, melted
1/2 cup plus 2 Tbsp. maple syrup, divided
4 eggs
1/2 vanilla bean or 2 tsp. vanilla extract
1 cup heavy whipping cream
1 cup orange sections, coarsely chopped
3/4 cup pomegranate seeds
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Let's Make It
1
Heat oven to 325°F.
2
Line 13x9-inch pan with foil, with ends of foil hanging over sides of pan. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
3
Beat cream cheese and 1/2 cup of the remaining sugar in large bowl with mixer until blended. Add 1/2 cup maple syrup; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
4
Bake 45 to 50 min. or until center of cheesecake is almost set. Cool completely.
5
Refrigerate 4 hrs.
6
Use foil handles to transfer cheesecake from pan to cutting board. Cut vanilla bean piece lengthwise in half. Use tip of knife to scrape seeds from pod into medium bowl. Discard pod. Add whipping cream and remaining sugar to vanilla bean seeds; beat on medium speed until soft peaks form. Spread onto top of cheesecake.
7
Combine oranges and pomegranate seeds; spoon over cheesecake. Drizzle with remaining maple syrup.
Kitchen Tips
Tip 1
Food Facts
You will need 2 large naval oranges to get the 1 cup orange sections needed to prepare this delicious cheesecake. For more information, visit How To Section Citrus
Tip 2
Food Facts
Look for pomegranate seeds in the produce department of your supermarket. Or, you can buy a whole pomegranate and remove the seeds yourself. Each pomegranate should yield about 3/4 to 1 cup seeds. To remove the seeds, cut the pomegranate crosswise in half. While holding one pomegranate half, cut side down, in palm of your hand over bowl of water, use back of wooden spoon to firmly strike back of pomegranate to remove the seeds, rotating pomegranate slowly as you strike it. Repeat with second pomegranate half. The seeds will sink to the bottom of the bowl while the pith floats to the top. Remove and discard pith, then drain the seeds before using as desired.
Tip 3
Size Wise
Enjoy a serving of this easy-to-make dessert on occasion, but keep portion size in mind. One dessert makes enough for 16 servings.
Tip 4
Substitute
If you have vanilla bean pasta on hand, you can use 1-1/2 tsp. of the paste instead of the vanilla bean or extract.
Nutrition
Calories
430
Calories From Fat
0
% Daily Value*
Total Fat 32g
41%
Saturated Fat 19g
95%
Trans Fat 1g
Cholesterol 135mg
45%
Sodium 330mg
14%
Total Carbohydrates 31g
11%
Dietary Fiber less than 1g
3%
Sugars 23g
46%
Protein 7g
14%
Vitamin A
25%
Vitamin C
8%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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