Step 1: Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
Step 2: In a medium bowl, combine the flour and 1/4 cup granulated sugar. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.
Step 3: Press the crust mixture firmly into the bottom of the prepared pan. Bake for 12-15 minutes or until the edges are just beginning to turn golden.
Step 4: While the crust is baking, beat the softened cream cheese and 1/2 cup granulated sugar together in a large bowl until smooth. Add eggs one at a time, followed by the vanilla, mixing on low speed until just combined.
Step 5: Pour the cheesecake filling over the par-baked crust and spread evenly. Return to the oven and bake for another 20 minutes.
Step 6: In a small bowl, whisk together the maple syrup, chopped pecans, brown sugar, melted butter, and cinnamon for the maple pecan cheesecake bars topping.
Step 7: Carefully remove the pan from the oven and spoon the pecan mixture evenly over the cheesecake layer. Bake for an additional 10-15 minutes until the topping is bubbly and the cheesecake is set.
Step 8: Allow the bars to cool to room temperature in the pan, then refrigerate for at least 4 hours (or overnight) before slicing into 16 bars.