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1
For the crust: In a medium bowl, mix gingersnap crumbs with melted butter until moistened.
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2
Spray 10 ramekins (at least 1 1/2 cup size) lightly with baking spray, then add about 1 1/2 tablespoons of the crumb mixture into the bottom of each ramekin. Use the back of a spoon (or your clean fingers) to press crumbs to form a bottom crust.
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3
For the pecans: Heat butter on the stove in a nonstick skillet over medium heat. Once melted add pecans and brown sugar and cook until sugar begins to melt, shaking the pan occasionally. Reduce heat to medium-low and stir until sugar caramelizes and thickens into a syrup-like consistency. Remove from heat. Spoon pecans onto a sheet of parchment paper, spread evenly and allow to cool completely. Break apart if needed once cooled.
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4
For the cheesecake: In a large bowl using a mixer, whip cream cheese until smooth. Continue to mix as sour cream is added. Mix well. Add in one egg at a time, mixing in between additions, then add maple syrup. Continue to mix until very smooth.
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5
For assembly: Preheat oven to 350 F. Sprinkle about 1 1/2 tablespoons of caramelized pecans onto the crust in each ramekin (save some pecans for garnish if desired). Top with roughly 1 cup of the cheesecake mixture.
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6
Place ramekins in a baking dish (or two) and fill the dish with water until it comes up halfway on the sides of the ramekins. Place the dishes (ramekins still inside of the water bath) into the oven and bake for 40-45 minutes, or until the center of each cheesecake is set. Remove from the oven, allow to cool, then place ramekins into the refrigerator to chill for at least one hour prior to serving (can be made the day before which is a big bonus for holiday meal prep).
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7
Top with a sprinkle of the reserved caramelized pecans and a drizzle of maple syrup if desired!
