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

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 2/3 cup Maple syrup

• Baking & Spices

  • 15/16 cup Almond flour
  • 1 1/2 tsp Cinnamon, ground
  • 1 tbsp Coconut flour
  • 3 tbsp Coconut sugar or brown sugar, very packed
  • 1/8 tsp Salt
  • 1 pinch Salt
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 1/3 batch Healthier maple candied walnuts but made with pecans
  • 3/4 cup Pecans

• Dairy

  • 2 1 pound (450 grams or two 8-ounce packages cream cheese
  • 3 tbsp Butter, unsalted
  • 1/2 cup Whipping cream

Found on texanerin.com

Ingredients

• 3/4 cup + 3 tablespoons (94 grams) almond flour
• 3/4 cup (83 grams) pecans
• 1 tablespoon (9 grams) coconut flour
• 3 tablespoons (42 grams) unsalted butter
• 3 tablespoons (34 grams) very packed coconut sugar or brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/8 teaspoon salt
• 1 pound (450 grams or two 8-ounce packages) cream cheese, room temperature2
• 2/3 cup (158 milliliters) maple syrup (I recommend Grade A Dark Color, formerly Grade B, like this or this for the most maple taste)
• 2 teaspoons vanilla extract (instead of all vanilla extract, you could also use 1/4-1/2 teaspoon maple extract, if desired)
• pinch of salt
• 2 large eggs (50 grams each, out of shell), room temperature
• 1/2 cup whipping cream (beaten until stiff peaks form)
• about 1/3 batch of healthier maple candied walnuts but made with pecans

Directions

• 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.
• 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. Dont skimp on the cooling time or the crusts will be soggy (they wont be crisp after baking, but they shouldnt 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!
• 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.
• 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.