Maple Walnut Cheesecake

Submitted by catsoplenty

"A yummy, dense cheesecake with a hint of maple. Not too sweet....it's just right. I had MWC many years ago and finally decided to try and make one for myself. I'm so glad I found this recipe!! It's a definite "keeper" IMO......and I don't think I'll be trying a different one! I found this online at southernfood.about.com and it was posted by Diana Rattray. I hope that anyone who tries it will be as happy with it as I was."

 

• Ready In: 1hr 45mins
• Ingredients: 16
• Yields: 1 cheesecake
• Serves: 12

ingredients

• Crust

• 473.18 ml graham cracker crumbs
• 118.29 ml walnuts, chopped
• 59.14 ml brown sugar, packed
• 88.74 ml butter, melted

• Filling

• 4 (907.18 g) package cream cheese, room temp
• 236.59 ml real maple syrup
• 4 large eggs
• 9.85 ml vanilla extract
• 44.37 ml all-purpose flour
• 118.29 ml heavy cream
• boiling water

• MAPLE CREAM SAUCE INGREDIENTS

• 236.59 ml pure maple syrup
• 118.29 ml heavy cream
• 29.58 ml butter

• MAPLE WHIPPED CREAM INGREDIENTS

• 118.29 ml heavy cream
• 29.58 ml real maple syrup

directions

1. Heat oven to 350.
2. Wrap bottom and sides of a 10-inch springform pan with a double layer of foil.
3. In food processor grind crumbs, walnuts and brown sugar till fine. Add the melted butter till nicely blended. Press into the bottom of pan. Bake for 10 minutes.
4. To prepare filling beat cream cheese on medium speed till 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 baked crust. (Note: I did all my mixing in my food processor) Set the springform pan in a large roasting pan and place on rack in center of oven. Pour boiling water into roasting pan until it is about halfway up the side of the springform pan. Bake for 1 hour and 15 minutes or until set but still jiggly in the middle.
5. I turn the oven off at this point and remove the cake from the roaster pan. I remove the roaster pan from the oven but leave the cake in there, with the door open, to cool. I've read that this helps prevent the cracking that sometimes happens while the cake cools. Refrigerate for at least 4 hours, covered. Carefully remove the sides of the pan. Drizzle with Maple Cream Sauce and top with Maple Whipped Cream. Garnish with some extra chopped walnuts, if desired.

6. MAPLE WHIPPED CREAM DIRECTIONS:

7. In a chilled bowl whip the cold whipping cream with the maple syrup till fluffy.

8. MAPLE CREAM SAUCE DIRECTIONS:

9. Combine syrup, cream and butter in a medium saucepan. Stir to blend and bring to a boil. Reduce heat to medium low, continue boiling stirring occasionally for 5 minutes. This mixture can boil quite high so be very watchful of it and reduce heat a bit if necessary. Makes about 1 1/4 cups.

Reviews

[george.bevilacqua]

This Cheesecake comes out perfect! Was the hit of a desert party! We spread the sauce over the cooled Cheesecake and sprinkled the nuts in the center. Rave reviews from the guests. People were eating two and three slices! NOTE: When you refrigerate the Cheesecake, use aluminum foil to cover it. If you use plastic wrap, and it touches the pretty cheesecake top, it will remove some of the top layer. We fixed the error by spreading about 2/3 of the sauce over the top to cover it up.

 

[maryagill]

Loved this recipe! It was a perfect autumn dessert! I made it for a small group so I made it in an 8 inch springform pan, reducing the size (and ingredients) to .75. Thanks for the recipe!!