Sugar Shack Maple Walnut Cheesecake
- Ready In:
- 1hr 20mins
- Ingredients:
- 7
- Serves:
-
12
ingredients
- 16 maple cream cookies, crushed (apx. 2 Cups)
- 59.14 ml chopped walnuts
- 78.78 ml butter, melted
- 3 (750 g) package cream cheese, softened
- 177.44 ml maple syrup, divided
- 3 eggs
- 29.58 ml walnut pieces
directions
- Preheat oven to 350.
- Combine cookie crumbs, walnuts and butter and press into a 9 inch spring form pan.
- Beat cream cheese and half of the maple sugar on medium speed until blended.
- Add eggs one at a time until just blended.
- Pour over crust.
- Bake 45-50 minutes until centre is nearly set.
- Run knife around edge of cheesecake after removing it from oven.
- Cool in fridge for at least 4 hours or overnight.
- Drizzle with remaining maple syrup and top with the remaining walnut pieces.
- This cheesecake can be wrapped tightly and frozen for up to two months.
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