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Maple Walnut Cheesecake

User Rating 5 Star Rating (2 Reviews)


Maple Cheesecake With Maple Cream Sauce

Maple Cheesecake With Maple Cream Sauce

Diana Rattray
This cheesecake brings back fond memories of trips to Canada to visit with relatives. We always went home with a gallon of heavenly maple syrup.


  • Crust:
  • 2 cups graham cracker crumbs
  • 1/2 cup chopped walnuts
  • 1/4 cup brown sugar, packed
  • 6 tablespoons melted butter
  • -
  • Filling:
  • 4 packages (8 ounces each) cream cheese, room temperature
  • 1 cup Grade B or dark amber maple syrup
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • -
  • boiling water
  • Maple Cream Sauce, optional, link below
  • whipped cream, optional


Heat oven to 350°.

Wrap bottom and sides of a 10-inch springform pan with a double layer of aluminum foil. In a food processor, grind crumbs, walnuts, and brown sugar together until fine. In a bowl, combine the mixture with the melted butter until blended. Press into the bottom of the springform pan. Bake for 10 minutes.

Meanwhile, prepare filling. In a large mixer bowl, beat cream cheese on medium speed until smooth. Blend in the maple syrup. Add eggs one at a time, blending well after each addition. Beat in vanilla, flour, and cream until just blended. Do not overbeat. Pour into the prepared crust. Set the pan in a large roasting pan and place on rack in center of oven. Pour boiling water into the roasting pan until it is about halfway up the side of the cheesecake. Bake for 1 hour and 15 minutes, or until set but still a little jiggly in the center.

Cool in pan on a rack, then refrigerate, covered, for at least 4 hours. Carefully remove sides of pan. Serve with Maple Whipped Cream and drizzle with Maple Cream Sauce, if desired, and garnish with chopped walnuts.
Serves 12 to 15.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Best Cheesecake Ever!, Member Natalie39

This was my second attempt at a Maple Cheesecake after another on-line recipe failed miserably. This was fantastic! I like maple and chocolate together so instead of the crust in this recipe I used the oreo cookie crust (double the recipe from the back of the oreo crumbs box) and I drizzled it with chocolate sauce. I baked it in the boiling water but only needed 45 minutes on 325 convect. It was perfect. Easily the best dessert I've ever made and the best cheesecake I've ever eaten. This will be a holiday standard for sure!

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