I have wonderful fall mini cheesecakes for you today! Soft, smooth mini cheesecakes made with maple flavor, pecan/maple crust and topped of with pure maple syrup and crushed pecans.
Fall is not just about pumpkin and apple recipes, you know! To me, maple recipes always scream fall favorite.
Since everyone loved my Pumpkin Chocolate Cheesecake so much last year, I wanted to make another fall themed cheesecake. I hope you like this one just as much because it was just as delicious. I say “was” because it is completely gone! Devoured in a day…
Of course, I had helpers. Every time I have a few treats to bake in one day, I call on my helpers to eat it all. (They have such a hard job but come through never the less.) One of my friends even comes over with her own little container so she can take some goodies home with her. Now, if I could only “hire” someone to wash all my dishes and clean the kitchen on baking days and accept payment in food. Any takers?
These little treats are just the perfect amount to satisfy your sweet tooth. As great as full cheesecake is, I love making mini cheesecakes because you can just grab one when you have a craving and have the perfect amount of dessert.
But of course, you can turn this recipe into a full cheesecake just by doubling the recipe and adjusting baking time. I’d recommend baking it for 75-85 minutes and baking it in a water bath. (You can find directions for baking cheesecake in a water bath here.)
Maple Pecan Mini Cheesecakes
Ingredients
- Crust:
- 3/4 cup of graham crackers
- 1/4 cup ground pecans
- 2 Tbsp brown sugar
- 2 Tbsp pure maple syrup
- 2 tbs butter
- 1 tsp vanilla extract
- Cheesecake:
- 2 8 oz packs of cream cheese
- 1 egg
- 2 Tbsp sour cream
- 1/4 cup pure maple syrup
- 1/2 cup light brown sugar
- 1 tsp vanilla
- 2 tbs cornstarch
- Topping:
- 1 cup of crushed pecans
- 2/3 cup of pure maple syrup
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.
- Bake for 17-20 minutes.
- Mix maple syrup and crushed pecans for the topping.
- Cool off the cheesecakes and top with some of the maple/crushed pecan mixture.
Notes
Check out these great recipes from other bloggers:
Mini Cinnamon Roll Cheesecake from Chelsea’s Messy Apron
Chocolate Caramel Mini Cheesecake from Mostly Homemade
Mini Cookie and Cream Cheesecake from Baked by Rachael
Mini Key Lime Pie Cheesecake from The Recipe Critic
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More Delicious Cheesecake Recipes From Me:
Chocolate Pumpkin Cheesecake
Mini Cannoli Cheesecakes
Skinny Strawberry Topped New York Style Mini Cheesecakes
Kevin says
WOW, they look incredible amazing. Can’t wait to try them. 🙂
Thank you for that post.
greets, Kevin
lyuba says
Thank you so much, Kevin! I hope you will soon 🙂
Maria says
These look amazing!
lyuba says
Thank you so much, Maria!
Julie @ This Gal Cooks says
These look amazing, Lyuba! Love the mini size – make it a little guilt free. 😉
lyuba says
Awe, thank you, Julie!
Tonia says
I love cheesecake and I just can’t resist maple! They are gorgeous Lyuba!
lyuba says
Thank you so much, Tonia!!
Erin @ The Spiffy Cookie says
Maple is definitely a flavor I don’t give enough credit for being able to hold it’s own without being paired with pumpkin. These mini cheesecakes look perfect.
lyuba says
Absolutely!! Thank you so much, Erin!
Sara says
Hello,
I noticed in the picture you mini cheese cakes have scalped edges like they were in cupcake holders, but the direction say a greased pan. I never have much luck getting things out cleanly without cupcake holders, did you happen to use holders, if so were they foil or paper?
Thanks!
lyuba says
Hi Sara!
You know, it’s such a habit now and I really need to add it to the recipe. I use foil part of the lined foil cupcake liners. Thank you, I will add it to the recipe right away! I used to just make them in the muffin pan, a well a greased one, and I tried the foil liners and loved it. Sorry about that.
Kim says
I bought some fancy Noble maple syrup while on vacation and wanted to find something special to use it with. These turned out amazing! I will definitely be making these again. They were very easy to make.
lyuba says
I’m so happy you liked them, Kim!! Thank you for your comment and happy holidays!!
kim says
Wow, my first comment was from 5 years ago! I am making another batch today. This recipe is such a hit!
LyubaB says
Hi, Kim! I love that your still making them it makes me so happy! 🙂
Lance Nuese says
Iv’e made them twice now. The second time I made bacon and put it on top. My friends and family loved them . thanks for this recipe….
lyuba says
Omg, I am totally adding bacon on top next time!
I’m so glad everyone liked them 🙂 Thank you!
Katie says
I was planning on making these today, but have a question. In the ingredients list, under “crust,” there’s no vanilla listed, but in the actual instructions, you mention adding vanilla in with the crust ingredients. How much?? Thanks.
lyuba says
I’m sorry about that!! I will correct the recipe and it’s 1 tsp of vanilla extract.
I hope you enjoy it! Sorry for the late response!
Barbara Metayer says
Do you know how long you can store theses or do they freeze well planning on make them for the xmas and giving as gifts
LyubaB says
Hi, Barbara! You can definitely freeze these and take them out for later.