Maple Walnut Cheesecake
Indulge in the rich, autumn-inspired flavors of this Maple Walnut Cheesecake—a dessert that perfectly balances creamy decadence with the warmth of pure maple syrup and the satisfying crunch of chopped walnuts. Featuring a buttery graham cracker crust, a silky smooth cream cheese filling infused with maple syrup, and a stunning garnish of walnut halves and a maple drizzle, this cheesecake is as visually impressive as it is delicious. Baked to perfection using a water bath to ensure a crack-free finish, this dessert is ideal for holiday gatherings, dinner parties, or any occasion that calls for a touch of elegance. With its combination of earthy walnuts and sweet maple notes, this cheesecake is a show-stopping treat that your guests won't forget!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 24 ounces cream cheese, softened
- 1 cup pure maple syrup
- 1 cup sour cream
- 3 units large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
- 1 cup walnuts, chopped
- 0.25 cup maple syrup (for topping)
- 0.5 cup walnut halves (for garnish)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom of the prepared springform pan, creating an even crust layer. Set aside.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the maple syrup and beat until fully incorporated, scraping down the sides of the bowl as needed.
Beat in the sour cream, eggs (one at a time), vanilla extract, and flour, mixing just until combined. Avoid overmixing to prevent cracks in the cheesecake.
Fold in the chopped walnuts gently, ensuring they are evenly distributed throughout the mixture.
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Place the springform pan inside a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath to ensure even baking.
Bake the cheesecake for 65-75 minutes, or until the center is slightly jiggly but set around the edges.
Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and water bath. Run a knife around the edge of the pan to loosen it, but do not remove the sides of the pan just yet.
Cool the cheesecake to room temperature, then refrigerate for at least 6 hours or overnight.
Before serving, drizzle the top of the cheesecake with additional maple syrup and garnish with walnut halves for a decorative touch.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 297 mg | 13% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 26.4 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 120 mg | 9% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 200 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
