Ingredients

• 1 cup (250 mL) walnut halves
• 3 tbsp (45 mL) packed dark brown sugar
• 2 tbsp (30 mL) butter, melted

Filling:

• 1 pkg (8 oz/250 g) cream cheese, softened
• 1/3 cup (75 mL) medium maple syrup or amber maple_syrup
• 1 tsp (5 mL) vanilla
• 1 egg
• 2 tbsp (30 mL) all-purpose flour

Candied Walnuts:

• 3 tbsp (45 mL) granulated sugar
• 3 tbsp (45 mL) corn syrup
• 12 walnut halves

• Preparation

  
  
  In food processor, finely chop walnuts with brown sugar; pulse in butter. Press over bottoms of 4-oz (125 mL) mini-cheesecake cups. Bake in centre of 350°F (180°C) oven until golden at edges, about 12 minutes; let cool on rack.

  Filling: Meanwhile, in large bowl, beat cream cheese until fluffy; gradually beat in syrup and vanilla until smooth. Beat in egg and flour, scraping down bowl as necessary. Pour about 3 tbsp (50 mL) over each base.

  Bake in centre of 325°F (160°C) oven until edges are set but centres still jiggle slightly, about 15 minutes. Let cool on rack. Cover and refrigerate for 2 hours or until set. (Make-ahead: Refrigerate for up to 2 days.)

  Candied Walnuts: Meanwhile, line rimmed baking sheet with parchment paper; set aside.

  Place sugar in small bowl. Pour corn syrup into separate small bowl. Dip each walnut in corn syrup; scrape off any excess and roll in sugar to coat. Place, top side down, on prepared pan

  Bake in 325°F (160°C) oven, turning once, until bubbly and nuts are deep golden, about 15 minutes. Let cool on baking sheet. (Make-ahead: Store in airtight container for up to 3 days.) Press walnut onto each cheesecake.

  Additional information :

  Variation
  Maple Walnut Cheesecake Squares:
  Bake base as directed in parchment paper-lined 8-inch (2 L) square metal cake pan for 18 minutes. Pour filling over cooled base and bake as directed for 35 minutes. Let cool; score into 12 pieces and top each with nut. To serve, cut into squares, wiping knife between each cut.