I really enjoy the combination of real maple syrup and pecans, and of course I love having an excuse for making mini cheesecakes. Once the idea of maple pecan mini cheesecakes entered my brain, I had to try making them. First time I made them I didn’t write down the recipe (oops!) so I finally have remade them so I can share them with you. At least my family gets to eat these wonderful little cuties for a second time around.
I make my life a bit easier in the long run by buying parchment paper rounds that fit my spring form pans (to save having to cut them all out individually), and this is the best way I’ve found to prevent the crust from sticking to the spring form or ruining the work I put into the crust. I also decided to attempt to glaze the pecans in maple syrup for a topping, and got candied pecans as a very tasty result. If you truly love maple and pecans, you will love this combination.
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I really enjoy the combination of real maple syrup and pecans, and of course I love having an excuse for making mini cheesecakes. If you truly love maple and pecans, you will love this combination.
- 1.5 cups graham crackers crushed (about 1 package)
- 1/2 cup pecans finely chopped or crushed
- 1 Tbsp. granulated sugar
- 1 pinch kosher salt
- 24 ounces cream cheese softened
- 1 1/2 cup maple syrup not imitation
- 1/2 cup brown sugar
- 3/4 cup all-purpose flour
- 3 large eggs
- 1 tsp pure vanilla extract
- 3/4 cup pecans finely chopped or crushed
- 1/8 tsp. kosher salt
- 1 cup pecan halves
- 1/4 cup maple syrup
- 1/4 cup sugar
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Preheat oven to 350F. Prepare six-4inch spring form pans by place a round of parchment paper in bottom of each. Combine crust ingredients in a bowl, then press mixture into spring form pans. Place in oven for 5-10 minutes, or until you smell crust toasting and crust starts browning.
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Combine cream cheese with brown sugar and flour in stand mixer until smooth, scraping bowl as needed. Add salt and maple syrup, mix until smooth. Add eggs (one at a time) and vanilla extract, mix until just combined. Stir in pecans, just until incorporated.
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Pour batter into prepared evenly between the spring form pans containing crusts. Cook about 35-40 minutes at 350F or until edges are set and center is just barely set. Once cool enough to handle, run knife between cheesecakes and edge of the spring form. Allow to cool to room temperature before releasing edge of spring form pans, leaving cheesecakes on pan base. Wrap each cheesecake with plastic wrap and refrigerate overnight (or at least 6 hours). After this, if you want to transfer the cheesecakes to another plate, the parchment paper will help you move it easier.
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For the topping, I brought the maple syrup and sugar up to a simmer in a small skillet, and let simmer on low for 5 minutes. I turned off the heat, then added the vanilla extract then the pecan halves, stirring until combined. Once cooled, I placed them on the mini cheesecakes.
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If you want, you can top with some homemade whipped cream.
I make my life a bit easier in the long run by buying parchment paper rounds that fit my spring form pans (to save having to cut them all out individually), and this is the best way I've found to prevent the crust from sticking to the spring form or ruining the work I put into the crust.
I also decided to attempt to glaze the pecans in maple syrup for a topping, and got candied pecans as a very tasty result.
Interested in other cheesecake recipes or tips? Visit my KFO Cheesecake Tips and Recipe List