Individual Maple Walnut Cheesecakes Individual Maple Walnut Cheesecakes

Individual Maple Walnut Cheesecakes Image by: Individual Maple Walnut Cheesecakes Author: Canadian Living

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).

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: February 2006


Candied Walnuts:


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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 95 mg
  • Protein 4 g
  • Calories 230.0
  • Total fat 16 g
  • Cholesterol 44 mg
  • Saturated fat 7 g
  • Total carbohydrate 19 g


  • Iron 6.0
  • Folate 8.0
  • Calcium 4.0
  • Vitamin A 11.0
Share X

Individual Maple Walnut Cheesecakes