Maple Pecan Mini Cheesecakes
Soft, smooth mini cheesecakes made with maple flavor, pecan/maple crust and topped of with pure maple syrup and crushed pecans.
Nutrition Facts
Ingredients
Instructions
Preheat the over to 325 and lightly grease a 12-cup muffin pan. (If you have trouble getting cheesecakes out (like I do), use the foil part of the foil-lined cupcake liners. Just the foil part and it works like magic!)
For crust: Mix in the graham crackers, pecan crumbs, sugar, melted butter, maple syrup and vanilla. Stir very well. Press about 1 1/2 to 2 tbs of graham cracker mix into the cups, evenly, all over the bottom and about half way up the side.
Cheesecake:
Start beating the cream cheese with a mixer until smooth, about 2 minutes.
Add the egg, mix until all incorporated.
Add the vanilla extract, sour cream, and maple syrup.
Add sugar and corn starch. Make sure that all ingredients are well combined.
Divide the cheesecake batter among the pan cups, filling them about 3/4 full.
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Reviews from the Original Source
These mini cheesecakes were GREAT! Could advise me as how to make this in a regular spring form pan? Thank you.
Pam
Delicious. I needed something fairly easy and fast to make for a Christmas Eve party. Very good. I would not change a thing in the recipe. Except the list of ingredients wasn’t to clear. Is it 2 tsp or 2 T of corn starch?
My family spent this past week at the lake celebrating my mom's birthday. I made the mini cheesecakes for dessert one night and they were a huge hit with everyone. I used praline maple syrup to make the topping. It was delicious! I will be making these again soon!
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