These mini cheesecakes are definitely for those who love maple syrup. A creamy maple flavoured cheese filling is topped with crunchy maple glazed pecans and then drizzled with maple syrup.

Individual Maple Cheesecakes

4 cheesecakes
  • Preparation time: 35 minutes
  • Cooking time: 18 minutes
  • Chilling time: 2 hours
  • Ingredients
  • For the base
  • 6 gingersnap biscuits/cookies OR
  • cup graham cracker crumbs
  • 14 g (½ oz) butter, melted (1 tbsp)
  • 1 tsp granulated sugar
  • For the filling
  • 200 g Philadelphia cream cheese, in block form
  • 21 g (¾ oz) granulated sugar (1½ tbsp)
  • tbsp maple syrup
  • tbsp plain yogurt
  • 1 egg, small (U.K.)/medium (N.A.)
  • For the topping
  • 28 g (1 oz) chopped pecans (¼ cup)
  • 1 tbsp maple syrup

To serve

  • Extra maple syrup for pouring.

Equipment

  • You will also need a 6-hole bun tin/muffin pan lined with 4 large paper baking cases.
  • Method
  • Preheat the oven to 180°C (350°F) (gas 4).
  • For the base
  • If you are using the gingersnap biscuits/cookies, place them in a plastic food bag and crush using a rolling pin.
  • Now mix together the crumbs, melted butter, and sugar in a small bowl.
  • Divide equally amongst the four paper baking cases and press down to form a firm base.
  • For the filling
  • In a medium sized bowl, using a hand-held electric mixer, beat the cheese until soft and smooth.
  • Beat in the sugar, maple syrup, and yogurt.
  • Now add the egg and beat again until the mixture is smooth.
  • Spoon the mixture into the paper cases.
  • Bake for 18 minutes, or until the filling is set and slightly puffed.
  • Cool the cheesecakes in the tin/pan on a wire rack. Then refrigerate for 2 hours.
  • For the topping
  • Meanwhile the topping can be prepared. First have a sheet of baking parchment ready on a chopping board.
  • In a small frying pan/skillet, over a medium heat, toast the pecans, tossing them frequently. This will take 2–3 minutes. You will begin to smell the nuts when they are ready. Immediately remove from the heat as they can burn very quickly.
  • Now stir in the maple syrup to coat the nuts.
  • Over a medium-high heat cook for about 1 minute until the nuts are glazed and most of the syrup has been absorbed.
  • Then spread out on the baking parchment.
  • Leave to cool completely.
  • Break up any pecans that have stuck together.
  • To serve
  • Remove the paper cases from the cheesecakes and put them on serving plates.
  • Garnish each one with the glazed pecans.
  • Drizzle over maple syrup.
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