Maple Walnut Cheesecake

Maple Cheesecake
Maple Cheesecake. Laurent Rouvrais / Getty Images
  • 95 mins
  • Prep: 20 mins,
  • Cook: 75 mins
  • Yield: 12 to 16 servings
Ratings (5)

This maple walnut cheesecake brings back fond memories of trips to Canada to visit with relatives. We always went home with a gallon of heavenly maple syrup.

The finely chopped walnuts go well with the maple flavor, but pecans may be substituted. Or leave the nuts out altogether if your family doesn't care for them.

Enjoy the cheesecake plain or make the maple whipped cream or maple cream sauce to drizzle over slices. A warm purchased or homemade butterscotch or caramel sauce would be great on this cheesecake as well. 

What You'll Need

  • For the Crust:
  • 2 cups graham cracker crumbs
  • 1/2 cup walnuts (chopped)
  • 1/4 cup brown sugar (packed)
  • 6 tablespoons butter (melted)
  • For the Filling:
  • 4 8 ounce packages cream cheese (room temperature)
  • 1 cup maple syrup (Grade B or dark amber)
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • For Serving:
  • Optional: Maple Cream Sauce (link below)
  • Optional: whipped cream

How to Make It

Heat oven to 350 F (180 C/Gas Mark 4) ..

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

In a food processor, grind crumbs, walnuts, and brown sugar together until fine. In a bowl, combine the mixture with the melted butter until blended. Press into the bottom of the springform pan. Bake for 10 minutes.

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

Blend in the maple syrup. Add the eggs one at a time, blending well after each addition. Beat in vanilla, flour, and cream until just blended. Do not overbeat.

Pour the cream cheese filling into the prepared crust. Set the pan in a large roasting pan and place on rack in center of oven. Pour boiling water into the roasting pan until it is about halfway up the side of the cheesecake. Bake for 1 hour and 15 minutes, or until set but still a little jiggly in the center.

Cool completely in the pan on a rack. Refrigerate the cooled cheesecake, covered, for at least 4 hours.

Carefully remove sides of the pan.

Serve with Maple Whipped Cream and drizzle with Maple Cream Sauce, if desired, and garnish with chopped walnuts.

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Quick Measurement and Temperature Conversion Chart

Nutritional Guidelines (per serving)
Calories 445
Total Fat 32 g
Saturated Fat 17 g
Unsaturated Fat 9 g
Cholesterol 134 mg
Sodium 342 mg
Carbohydrates 33 g
Dietary Fiber 1 g
Protein 7 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)