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Maple Walnut Cheesecake

Irresistible Maple Walnut Cheesecake You Need to Try Today

This Maple Walnut Cheesecake combines crunchy walnuts and rich maple syrup in a silky smooth filling, making it an irresistible dessert for any gathering.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Chilling Time 6 hours
Total Time 7 hours 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup walnuts lightly toasted
  • 1 cup graham crackers or gluten-free graham crackers
  • 1/4 cup light brown sugar or coconut sugar
  • 1/4 teaspoon salt kosher or sea salt
  • 1/2 cup unsalted butter or coconut oil
For the Cheesecake Filling
  • 16 oz full-fat cream cheese room temperature
  • 1 cup sour cream or Greek yogurt
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract preferably pure
  • 3 large eggs room temperature
  • 3/4 cup maple syrup high-quality
  • 1 teaspoon maple extract or vanilla extract
  • 1/2 cup heavy cream or full-fat coconut milk
  • 2 tablespoons all-purpose flour omit for gluten-free
For the Topping
  • 1/4 cup unsalted butter or vegan butter
  • 1/4 cup light brown sugar
  • 1/4 cup heavy cream
  • 1 cup walnuts whole or roughly chopped
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup
  • 1 tablespoon bourbon optional

Equipment

  • 9-inch springform pan
  • Food Processor
  • Skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan.
  2. Pulse walnuts in a food processor, then combine with graham cracker crumbs, sugar, salt, and melted butter.
  3. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Let cool.
  4. Reduce oven temperature to 325°F (160°C) and blend cream cheese and sour cream until smooth.
  5. Gradually add sugar and vanilla, then mix in eggs one at a time.
  6. Fold in maple syrup, maple extract, heavy cream, and flour until smooth.
  7. Pour filling over crust and bake in a water bath for 1 hour and 20 minutes.
  8. Turn off oven and leave cheesecake inside for 30 minutes.
  9. Cool to room temperature, then refrigerate for at least 6 hours.
  10. Melt butter in a skillet, add brown sugar, then whisk in cream and add walnuts.
  11. Remove cheesecake from pan, top with warm walnut mixture, slice, and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 32gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gCholesterol: 90mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese and eggs are at room temperature for best mixing results. Chill for at least 6 hours for optimal texture and flavor.

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