Ingredients

The following ingredients have 12 Servings
  • 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

Instruction

  • 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.