Maple Walnut Cheesecake Recipe

Make the Crust

1. Gather the ingredients. Heat oven to 350 F/180 C/Gas Mark 4.

2. Wrap bottom and sides of a 10-inch springform pan with a double layer of aluminum foil.

3. In a food processor, grind crumbs, walnuts, and brown sugar together until fine.

4. In a bowl, combine the mixture with the melted butter until blended.

5. Press into the bottom of the springform pan. Bake for 10 minutes.

Make the Filling

1. In a large mixing bowl with an electric mixer on medium speed, beat the cream cheese until smooth.

2. Blend in the maple syrup.

3. Add the eggs one at a time, blending well after each addition.

4. Beat in vanilla, flour, and cream until just blended. Do not overbeat.

5. Pour the cream cheese filling into the prepared crust.

6. Set the pan in a large roasting pan and place on rack in center of oven.

7. Pour boiling water into the roasting pan until it is about halfway up the side of the cheesecake.

8. Bake for 1 hour and 15 minutes, or until set but still a little jiggly in the center.

9. Cool completely in the pan on a rack.

10. Refrigerate the cooled cheesecake, covered, for at least 4 hours.

11. Carefully remove sides of the pan.

12. Serve with whipped cream and drizzle with the maple cream sauce, if desired.