Tested till perfect Individual Maple Walnut Cheesecakes
Photography by Matthew Kimura

Individual Maple Walnut Cheesecakes

Dark maple syrups, such as medium or amber, offer deep maple flavour. Use a 12-portion mini-cheesecake pan (available through Ottawa-based Ashton Green) or follow our variation, Maple Walnut Cheesecake Squares (recipe below).

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2006

Recipe3 out of 5 based on 7 ratings.
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  • Portion size 12


  • 1 cup 1cupwalnut halfwalnut halves
  • 3 tbsp 3tbsppacked dark brown sugar
  • 2 tbsp 2tbspbutter, melted


  • 1 pkg 1pkg(8 oz/250 g) cream cheese, softened
  • 1/3 cup 1/3cupmedium maple syrup or amber maple_syrup
  • 1 tsp 1tspvanilla
  • 1 1eggeggs
  • 2 tbsp 2tbspall-purpose flour

Candied Walnuts:

  • 3 tbsp 3tbspgranulated sugar
  • 3 tbsp 3tbspcorn syrup
  • 12 12walnut halfwalnut halves
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In food processor, finely chop walnuts with brown sugar; pulse in butter. Press over bottoms of 4-oz (125 mL) mini-cheesecake cups. Bake in centre of 350°F (180°C) oven until golden at edges, about 12 minutes; let cool on rack.

Filling: Meanwhile, in large bowl, beat cream cheese until fluffy; gradually beat in syrup and vanilla until smooth. Beat in egg and flour, scraping down bowl as necessary. Pour about 3 tbsp (50 mL) over each base.

Bake in centre of 325°F (160°C) oven until edges are set but centres still jiggle slightly, about 15 minutes. Let cool on rack. Cover and refrigerate for 2 hours or until set. (Make-ahead: Refrigerate for up to 2 days.)

Candied Walnuts: Meanwhile, line rimmed baking sheet with parchment paper; set aside.

Place sugar in small bowl. Pour corn syrup into separate small bowl. Dip each walnut in corn syrup; scrape off any excess and roll in sugar to coat. Place, top side down, on prepared pan

Bake in 325°F (160°C) oven, turning once, until bubbly and nuts are deep golden, about 15 minutes. Let cool on baking sheet. (Make-ahead: Store in airtight container for up to 3 days.) Press walnut onto each cheesecake.

Additional information :

Maple Walnut Cheesecake Squares:
Bake base as directed in parchment paper-lined 8-inch (2 L) square metal cake pan for 18 minutes. Pour filling over cooled base and bake as directed for 35 minutes. Let cool; score into 12 pieces and top each with nut. To serve, cut into squares, wiping knife between each cut.

Nutritional Information Per serving: about

cal 230 pro 4g total fat 16g sat. fat 7g
carb 19g fibre 1g chol 44mg sodium 95mg

% RDI:

calcium 4 iron 6 vit A 11 folate 8
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