Go Back
–+ servings
mini maple cheesecake garnished with chopped pecans

Maple Cheesecakes with Pecan Crust (grain-free, whole grain, traditional options)

Author Erin Dooner
Course Dessert
Cuisine American
Servings 12 cheesecakes
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 4 hours 5 minutes
These maple cheesecakes have a grain-free pecan crust but can also be made with graham crackers for a whole grain, gluten-free or traditional graham cracker crust!

Ingredients

For the crust:

  • 3/4 cup + 3 tablespoons (94 grams) finely ground blanched almond flour
  • 3/4 cup (83 grams) pecans
  • 1 tablespoon (9 grams) coconut flour
  • 3 tablespoons (42 grams) unsalted butter
  • 3 tablespoons (34 grams) coconut sugar or brown sugar, very packed
  • 1 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon salt

For the filling:

  • 1 pound (450 grams) full-fat cream cheese room temperature
  • 2/3 cup Grade B maple syrup
  • 2 teaspoons vanilla extract instead of all vanilla extract, you could also use 1/4-1/2 teaspoon maple extract, if desired
  • pinch salt
  • 2 large eggs 50 grams each, out of shell, room temperature

For the topping:

  • 1/2 cup (118 ml) heavy cream beaten until stiff peaks form
  • 1/3 batch maple walnuts but made with pecans!

Instructions

  • Preheat the oven to 375°F (190°C). Line a muffin pan with 12 muffin liners.
  • Prepare the crust. Place all the crust ingredients in the bowl of a food processor fitted with the S-blade and pulse for 15 seconds or until there are no large chunks of nuts left. The nuts should be 1/8" or smaller in size.
    3/4 cup + 3 tablespoons (94 grams) finely ground blanched almond flour, 3/4 cup (83 grams) pecans, 1 tablespoon (9 grams) coconut flour, 3 tablespoons (42 grams) unsalted butter, 3 tablespoons (34 grams) coconut sugar, 1 1/2 teaspoons ground cinnamon, 1/8 teaspoon salt
  • Firmly press about 5 teaspoons (23 grams) of the crust mixture onto the bottom of the each liner. Try to press it in the nooks and crannies of the muffin liner.
  • Bake for 8-10 minutes or until lightly browned. Let cool for at least 15 minutes while preparing the rest of the recipe. Don't skimp on the cooling time or the crusts will be soggy (they won't be crisp after baking, but they shouldn't be soggy).
  • Lower the temperature to 275 °F (135 °C). Using an electric hand mixer or a stand mixer fitted with the beater attachment, beat the cream cheese and maple syrup at medium speed until light and creamy. Add the vanilla and salt and beat until combined. Beat in the eggs on low, one at a time, and just until well incorporated. Do not over mix!
    1 pound (450 grams) full-fat cream cheese, 2/3 cup Grade B maple syrup, 2 teaspoons vanilla extract, pinch salt, 2 large eggs
  • Fill each liner all the way full with the batter and bake for 30 minutes or until the centers of the cheesecakes jiggle just slightly when the pan is tapped.
  • Let cool in the pan for about 1 1/2 hours, and then remove the paper liners from the cheesecakes. Chill for at least another 1 1/2 hours before serving.
  • Refrigerate for up to 4 days. Top with whipped cream and candied pecans right before serving. The pecans will start to "melt" if left on the whipped cream too long before serving.
    1/2 cup (118 ml) heavy cream, 1/3 batch maple walnuts

Notes

  • For a graham cracker crust, use:
    • 1 cup graham cracker crumbs (you can use whole wheat, gluten-free, or regular graham crackers)
    • 3 tablespoons granulated sugar
    • 3 tablespoons (42 grams) unsalted butter, melted
    • pinch of salt
  • Mix together until combined and use about 4 teaspoons of mixture per liner. Bake at 325 °F (163 °C) for about 6-8 minutes or until they no longer appear wet on the surface. Let cool for 15 minutes before filling with the cheesecake batter.
  • If you live outside of North America and have the kind of cream cheese that's meant for toast (that comes in a little plastic tub) rather than American style brick cream cheese, then get 600 grams of cream cheese, place it in the center of a cheesecloth, and wring out the liquid until you have 450 grams of cream cheese left.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The values are without the healthier maple candied pecans.

Nutrition

Calories: 412kcalCarbohydrates: 23gProtein: 8gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 84mgSodium: 165mgPotassium: 138mgFiber: 3gSugar: 16gVitamin A: 785IUVitamin C: 0.1mgCalcium: 113mgIron: 1mgNet Carbs: 20
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤