Made in Mason jars, these individual cheesecakes are perfect for a cocktail party or gathering with standing guests. Once sealed shut the cheesecakes travel well making them great for picnics. A gluten-free dessert option, the crustless cheesecakes are served simply with chopped candied pecans and a maple syrup drizzle.
For easy pouring, I transfer the cheesecake batter to a 4-cup liquid measuring cup then divide it among the jars. Make sure cream cheese is at room temperature!
Maple Cheesecakes with Candied Pecans
makes 8 cheesecakes
1 1/2 pounds cream cheese (3 8-ounce bars), room temperature
3/4 cup maple syrup, plus more for drizzling
1 tablespoon corn starch
4 large eggs, room temperature
1/2 batch Candied Maple Pecans (total of 1/2 pound pecans), roughly chopped
Preheat oven to 325 F.
With an electric mixture beat cream cheese, maple syrup and corn starch on medium-low speed for 3 minutes, occasionally scraping down the sides of the bowl with a rubber spatula. Reduce speed to low and add eggs, one at a time, beating for 10 seconds before adding the next egg.
Divide cheesecake batter among 8 8-ounce Mason jars. Place jars in a large roasting pan. Pour enough almost-boiling water to rise three-quarters of the way up the jars. Bake until just set but still a little jiggly in the middle, about 25 to 28 minutes. Remove cheesecakes from hot water bath and let cool completely. Cover jars with lids and refrigerate for at least 4 hours, up to 3 days.
To serve, top cheesecakes with Candied Maple Pecans and a drizzle of maple syrup.
See more recipes from my Autumn Appetizers Crate.