Description
This Maple Walnut Cheesecake features a rich and creamy filling infused with maple syrup, complemented by a crunchy walnut crust and topping. A perfect dessert for fall celebrations!
Ingredients
Scale
For the Crust:
- 1 ½ cups walnut halves, finely chopped
- ½ cup gingersnap cookie crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup pure maple syrup
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
For the Walnut Topping:
- 1 cup walnut halves
- ½ cup maple syrup
- ¼ teaspoon ground cinnamon
Instructions
- Prepare the Crust:
Preheat your oven to 325°F (160°C). In a mixing bowl, combine chopped walnuts, gingersnap cookie crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden. Allow it to cool. - Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth. Gradually add the sugar and mix until creamy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract, maple syrup, cinnamon, and salt until well combined. - Bake the Cheesecake:
Pour the cheesecake batter over the cooled crust. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour. Afterward, refrigerate for at least 4 hours or overnight. - Prepare the Walnut Topping:
In a small saucepan over medium heat, combine walnut halves, maple syrup, and cinnamon. Cook for 3-5 minutes, stirring occasionally, until the walnuts are well coated and slightly toasted. Remove from heat and let cool slightly. - Assemble the Cheesecake:
Once the cheesecake has fully chilled, spread the walnut topping evenly over the top. - Serve:
Slice the cheesecake and enjoy the sweet, nutty flavors of fall!
Notes
- Storage: Keep any leftovers covered in the refrigerator for up to 5 days.
- Make-Ahead Tip: This cheesecake can be made a day in advance. Add the walnut topping just before serving for optimal freshness.
- Variation: Substitute half of the walnuts with pecans for a different nutty flavor.
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes Chilling time: 4 hours
Nutrition
- Calories: 450
- Fat: 30g
- Carbohydrates: 38g
- Protein: 8g