Mini-desserts are an easy easier way to battle the mega-calories that a “big honking cheesecake” in the fridge tempts us with.

Picky-picky husband LOVES all things maple, so I’ve been searching for a good maple cheesecake recipe for a long time. This one is a mixture of several recipes that I’ve tried…..combined with my own personal tweaks. Not only is it sweet, smooth-to-the-tongue and maple-y, but they do not sink (or crack) in the middle…..I call that perfection!!!

Recipe makes 10 mini cheesecakes

1/2 cup graham cracker crumbs

1/4 cup chopped pecans

1 level tablespoon brown sugar

1 tablespoon maple syrup (the real stuff not pancake syrup)
1 tablespoon melted butter

1/2 teaspoon vanilla extract

Put the crumbs + pecans + brown sugar into a food processor and pulse until you get fine crumbs. Stir in the rest of ingredients (by hand).  

Put FOIL cupcake liners into a cupcake pan and put a slightly heaping tablespoon of the crumb mixture into each liner and tamp it down. 

*If you are using paper liners, give them a mini-spritz of cooking spray, but not too much.

8 ounces cream cheese (room temperature)
1/3 cup REAL maple syrup (room temperature)
1 tablespoon brown sugar
1 teaspoon vanilla extract
1/4 teaspoon maple extract
1 egg (room temperature)(well beaten)
2 level tablespoons flour

Beat the cream cheese + sugar for 2 minutes with electric mixer. After 2 minutes (and while the mixer is still running) drizzle in the maple syrup (scrape the sides of the bowl down if necessary).

Beat in the egg + extracts + flour (just until smooth).

Fill cupcake liners about 3/4 full. Bake at 275F for 30 minutes.

Cool to room temperature, then chill for 2-3 hours before serving.

NOTE: If you use room temperature egg and syrup, these take 30 minutes to bake. If you are using cold egg and syrup, it takes closer to 35 minutes to bake.

NOTE: I’ve never used artificial pancake syrup in these little cheesecakes, so I can’t tell you if that will work or not, although I’m guessing it would (it just wouldn’t taste as good).


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