Maple Walnut Cheesecake Recipe

Maple walnut cheesecake recipe

The Spruce / Katarina Zunic

Prep: 20 mins
Cook: 75 mins
Freeze Time: 4 hrs
Total: 5 hrs 35 mins
Nutrition Facts (per serving)
445 Calories
32g Fat
33g Carbs
7g Protein
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Nutrition Facts
Amount per serving
Calories 445
% Daily Value*
Total Fat 32g 41%
Saturated Fat 17g 85%
Cholesterol 134mg 45%
Sodium 342mg 15%
Total Carbohydrate 33g 12%
Dietary Fiber 1g 4%
Protein 7g
Calcium 117mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This maple walnut cheesecake brings back fond memories of trips to Canada. The finely chopped walnuts go well with the maple flavor, but pecans may be substituted. You can also leave the nuts out altogether if your family doesn't care for them—or someone has an allergy.

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. 


  • 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
  • Optional: whipped cream

Steps to Make It

Make the Crust

  1. Gather the ingredients. Heat oven to 350 F/180 C/Gas Mark 4.

    Ingredients for cheesecake crust
    The Spruce / Katarina Zunic
  2. Wrap bottom and sides of a 10-inch springform pan with a double layer of aluminum foil.

    Wrap bottom of pan
    The Spruce / Katarina Zunic
  3. In a food processor, grind crumbs, walnuts, and brown sugar together until fine.

    Ground crumbs, walnuts, brown sugar
    The Spruce / Katarina Zunic
  4. In a bowl, combine the mixture with the melted butter until blended.

    Combine mixture
    The Spruce / Katarina Zunic
  5. Press into the bottom of the springform pan. Bake for 10 minutes.

    Press crust into pan
    The Spruce / Katarina Zunic

Make the Filling

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

    Beat cream
    The Spruce / Katarina Zunic 
  2. Blend in the maple syrup.

    Blend in maple syrup
    The Spruce / Katarina Zunic
  3. Add the eggs one at a time, blending well after each addition.

    Add eggs
    The Spruce / Katarina Zunic
  4. Beat in vanilla, flour, and cream until just blended. Do not overbeat.

    Beat in vanilla
    The Spruce / Katarina Zunic
  5. Pour the cream cheese filling into the prepared crust.

    Pour in the cream cheese filling
    The Spruce / Katarina Zunic
  6. Set the pan in a large roasting pan and place on rack in center of oven.

    Set in large roasting pan
    The Spruce / Katarina Zunic
  7. Pour boiling water into the roasting pan until it is about halfway up the side of the cheesecake.

    Pour boiling water into pan
    The Spruce / Katarina Zunic
  8. Bake for 1 hour and 15 minutes, or until set but still a little jiggly in the center.

    The Spruce / Katarina Zunic
  9. Cool completely in the pan on a rack.

    Cool cheesecake
    The Spruce / Katarina Zunic
  10. Refrigerate the cooled cheesecake, covered, for at least 4 hours.

    Cover in saran wrap
    The Spruce / Katarina Zunic
  11. Carefully remove sides of the pan.

    Carefully remove
    The Spruce / Katarina Zunic
  12. Serve with whipped cream and drizzle with the maple cream sauce, if desired.

    Maple walnut cheesecake
    The Spruce / Katarina Zunic