Mini Maple Cheesecakes with Gingersnap Crust and Caramelized Pecans
Cheesecake originated in ancient Greece and was served to athletes during the first Olympic games in 776 BC.
This is vegetarian recipe. Dish can be prepared in 170 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Mini Maple Cheesecakes with Gingersnap Crust and Caramelized Pecans
Ingredients
Instructions
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Preheat the oven to 325°F (163°C). Crush the gingersnap cookies into fine crumbs and mix with melted butter. Press the mixture into the bottom of a lined muffin tin to create the crust.
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In a mixing bowl, beat cream cheese, sugar, maple syrup, and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition.
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Pour the cheesecake batter over the gingersnap crust in the muffin tin. Bake for 20 minutes or until the edges are set but the center is slightly jiggly.
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Remove from the oven and let cool for 10 minutes, then transfer to the refrigerator and let chill for at least 2 hours.
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Once chilled, remove the mini cheesecakes from the muffin tin and top with caramelized pecans.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 30g10%
- Sugars 20g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
