Individual Maple Walnut Cheesecakes

By The Canadian Living Test Kitchen

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This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	230230 cal
pro	4 g4g pro
total fat	16 g16g total fat
sat. fat	7 g7g sat. fat
carb	19 g19g carb
fibre	1 g1g fibre
chol	44 mg44mg chol
sodium	95 mg95mg sodium
% RDI:	-
calcium	44 calcium
iron	66 iron
vit A	1111 vit A
folate	88 folate

More great recipes from this menu:

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).

Ingredients

1 cup walnut halves 1 1cup cupwalnut halfwalnut halves
3 tbsp packed dark brown sugar 3 3tbsp tbsppacked dark brown sugar
2 tbsp butter , melted2 2tbsp tbspbutter, melted
Filling:
1 1pkg pkg(8 oz/250 g) cream cheese, softened
1/3 cup medium maple syrup 1/3 1/3cup cupmedium maple syrup or amber maple_syrup
1 tsp vanilla 1 1tsp tspvanilla
1 egg 1 1eggeggs
2 tbsp all-purpose flour 2 2tbsp tbspall-purpose flour
Candied Walnuts:
3 tbsp granulated sugar 3 3tbsp tbspgranulated sugar
3 tbsp corn syrup 3 3tbsp tbspcorn syrup
12 walnut halves 12 12walnut halfwalnut halves

Preparation

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 :

Variation
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.

Source : Canadian Living Magazine: February 2006