Description
A rich and creamy maple infused cheesecake with a buttery graham cracker crust, topped with glossy caramelized walnuts for the perfect balance of smooth, crunchy, sweet, and nutty flavors.
Ingredients
Scale
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup pure maple syrup
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1 1/2 cups chopped walnuts
- 1/3 cup brown sugar
- 1/4 teaspoon salt
- 2 tablespoons pure maple syrup for topping
Instructions
- Preheat oven to 325°F and grease a 9 inch springform pan.
- In a bowl, combine graham cracker crumbs and melted butter. Mix until evenly coated.
- Press the crust mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool.
- In a large bowl, beat cream cheese and granulated sugar until smooth and creamy.
- Add eggs one at a time, mixing gently after each addition.
- Mix in 1/2 cup maple syrup, heavy cream, vanilla extract, and salt until just combined.
- Pour the filling over the cooled crust and smooth the top.
- Bake for 55 to 65 minutes, until the center is slightly set but still gently jiggly.
- Turn off the oven, crack the door slightly, and let the cheesecake cool gradually for 1 hour.
- Refrigerate for at least 4 hours until fully chilled.
- In a saucepan over medium heat, combine chopped walnuts, brown sugar, and 2 tablespoons maple syrup. Cook until glossy and caramelized, about 3 to 5 minutes.
- Allow walnut topping to cool slightly, then spread evenly over the chilled cheesecake before serving.
Notes
- Ensure cream cheese is fully softened for a smooth batter.
- Do not overmix after adding eggs to prevent cracks.
- Chill overnight for the best texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 28g
- Sodium: 320mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 140mg