Barrel Aged Rum Mini Cheesecakes

Ingredients

• 20 maple filled cookies
• 3 tbsp unsalted melted butter
• 8 oz cream cheese
• 1/2 cup sour cream
• 1/3 cup sugar
• 1/2 tsp maple extract
• 1 egg
• 2 tbsp flour

Directions

Crust

• preheat oven to 325°F
• Place 18 traditional maple filled cookies in a food processer
• Pulse until it forms crumbs
• Add melted butter and mix until crumbs are filled in btter
• Scoop crumbs into cupcake liners
• Flatten crumbs to create based
• Bake in oven for 5 minutes and then let cool

Filling

• Place cream cheese, sour cream, granulated sugar, flour, maple extract, and egg into a mixing bowl and mix until smooth and well combined.
• Pour scoops on top of the cooled maple cookie crumble base
• Bake at 325 for 12 minutes or until jiggly

Topping

• Take our of oven and let cool on rack for 30 minutes
• Crush a few maple cookies and place on the top
• Drizzle with Wabanaki Maple Barrel Aged Rum Syrup and serve

CHEF'S TIP
Don't drizzle Maple Syrup until ready to be served

Try out this delicious mini cheesecake recipe to serve 10 and let us know how it goes!