These Mini Maple-Walnut Cheesecakes are a hit in the Kraft Kitchens. Creamy, luscious cheesecake gets an even richer flavour with the addition of maple syrup, maple-flavoured cookies and walnuts.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1/2 cup sugar
1/4 cup maple syrup
6 David Maple Leaf Cookies
1/4 cup coarsely chopped walnuts
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How do I make it ?
Heat oven to 350ºF.
Beat cream cheese and sugar in large bowl with mixer until well blended. Add syrup; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Separate cookie halves, using small knife to help slice through filling. Place 1 cookie half, icing-side up, in each of 12 paper-lined muffin cups; cover with cream cheese batter. Sprinkle with nuts; press lightly into batter.
Bake 17 to 20 min. or until centres are almost set. Cool 1 hour. Refrigerate 4 hours. Remove paper liners; invert cheesecakes onto dessert plates to serve.
Kraft Kitchen Tips!
For an extra-special presentation, drizzle each plate with 1 tsp. additional maple syrup before topping with cheesecake.
Dessert can be part of a balanced diet, but remember to keep tabs on portions.
Calories From Fat
% Daily Value
Fat 24 g
Saturated fat 13 g
Cholesterol 125 mg
Sodium 310 mg
Carbohydrate 21 g
Fibre 0 g
Sugars 17 g
Protein 7 g
Makes 12 servings, 1 mini cheesecake (80 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.