- 2 cups graham cracker crumbs
- 1/2 cup chopped walnuts
- 1/4 cup brown sugar, packed
- 6 tablespoons melted butter
- 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
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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