Ingredients for Maple Walnut Cheesecake
- 1 ½ cups graham cracker crumbs
- 1 cup chopped walnuts
- ¼ cup packed light brown sugar
- Butter
- 3 (8 ounce) packages cream cheese, softened
- Real Maple Syrup
- 4 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
- Heavy Cream
- Boiling Water
- Pure Maple Syrup
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How to Make Maple Walnut Cheesecake
- Preheat oven to 325°F (160°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Press firmly into the bottom of the prepared pan.
- In a large bowl, beat cream cheese until smooth. Gradually beat in sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract and maple extract.
- Fold in the chopped walnuts.
- Pour batter into the prepared crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 105 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
172g
Fat
146g
Carbs
19g
