Very few desserts can boast the perfect balance of richness and sweetness like our Maple Walnut Cheesecake. This recipe combines the creamy decadence of cheesecake with the earthy crunch of walnuts and the sweet, autumnal warmth of maple syrup. It’s a dessert that’s sure to impress at any gathering or satisfy your late-night sweet tooth.
Why This Recipe Works
- The combination of maple syrup and walnuts brings a unique flavor profile that elevates the classic cheesecake.
- Using a water bath during baking ensures a creamy, crack-free surface.
- The graham cracker crust provides the perfect crunchy contrast to the smooth filling.
- Incorporating sour cream into the batter adds a slight tanginess that balances the sweetness.
- Chilling the cheesecake overnight allows the flavors to meld beautifully.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 3/4 cup pure maple syrup
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 cup chopped walnuts
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Aluminum foil
- Roasting pan (for water bath)
Instructions
Prepare the Crust
Start by preheating your oven to 350°F. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool. Tip: For an extra crunchy crust, you can add an additional 1/4 cup of chopped walnuts to the crumb mixture.
Make the Filling
In a large bowl, beat the softened cream cheese until smooth. Gradually add the maple syrup, beating until fully incorporated. Add the eggs one at a time, ensuring each is fully mixed in before adding the next. Stir in the sour cream and vanilla extract until the batter is smooth and creamy. Fold in the chopped walnuts. Tip: For a smoother filling, you can strain the batter through a fine-mesh sieve to remove any lumps.
Bake the Cheesecake
Pour the filling over the cooled crust. Wrap the bottom of the springform pan in aluminum foil to prevent water seepage. Place the pan in a roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake at 350°F for 55-60 minutes, or until the edges are set but the center still jiggles slightly. Tip: Avoid opening the oven door during baking to prevent cracks.
Cool and Chill
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Then, remove it from the oven and water bath, and cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving.
Tips and Tricks
For the best results, make sure all your ingredients are at room temperature before starting. This ensures a smoother batter. If you’re short on time, you can speed up the cooling process by placing the cheesecake in the freezer for 30 minutes before transferring it to the fridge. To prevent the top from browning too much, you can tent the cheesecake with aluminum foil during the last 15 minutes of baking. For a cleaner slice, dip your knife in hot water and wipe it clean between cuts.
Recipe Variations
- Swap the walnuts for pecans for a different nutty flavor.
- Add a layer of caramel sauce between the crust and filling for a caramel maple walnut cheesecake.
- Incorporate a teaspoon of cinnamon into the crust for a warm spice note.
- Top the cheesecake with a maple glaze made from powdered sugar and maple syrup for extra sweetness.
- Use a chocolate graham cracker crust for a chocolatey twist.
Frequently Asked Questions
Can I use imitation maple syrup?
While you can use imitation maple syrup, pure maple syrup is highly recommended for its superior flavor and quality. Imitation syrups often contain additives and lack the depth of flavor that pure maple syrup provides.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still jiggles slightly when gently shaken. It will continue to set as it cools. Overbaking can lead to a dry and cracked cheesecake.
Can I make this cheesecake ahead of time?
Absolutely! In fact, this cheesecake tastes even better the next day as the flavors have more time to meld. Just be sure to store it covered in the refrigerator.
Summary
This Maple Walnut Cheesecake is a delightful twist on the classic, featuring a rich and creamy filling with the perfect balance of sweetness and crunch. Follow our tips for a flawless bake, and don’t hesitate to try one of our delicious variations.
