Maple Cheesecake
User Reviews
5
Maple Cheesecake
Description
This Maple Cheesecake starts with a crust made from graham cracker crumbs, finely processed walnuts, brown sugar, and melted butter. It is pressed evenly into a springform pan and partially baked to set the base. The filling blends room-temperature cream cheese with brown sugar, vanilla extract, salt, and flour until smooth. Eggs are added one at a time for structure, and dark maple syrup is folded in to impart a rich, robust maple flavor. Baking the cheesecake in a water bath with foil around the pan helps maintain moisture and prevent cracks.
The cheesecake sets with a creamy, dense texture complemented by the deep sweetness of maple syrup throughout. Once cooled, it is topped with generous maple caramel sauce, reinforcing the maple character with a smooth, buttery sweetness and a hint of caramelization.
The recipe notes suggest choosing a dark, flavorful maple syrup to maximize the maple taste, and the walnut crust adds a subtle nutty crunch beneath the smooth filling. This cheesecake suits those seeking a dessert that melds traditional cream cheese richness with a pronounced maple profile.
Ingredients
for the crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup walnuts
- 4 Tbsp butter melted
- 1/4 cup brown sugar
for the filling
- 32 ounces cream cheese room temperature
- 1 cup brown sugar packed
- 3 tsp vanilla extract
- 1/2 tsp salt
- 2 Tbsp flour
- 4 large egg room temperature
- 1/2 cup dark maple syrup I used this dark and robust syrup
for the topping
- 1 1/4 cups maple caramel sauce (one batch - recipe here)
Instructions
- Preheat oven to 350?F.Wrap the bottom and sides of a 9 inch spring form cheesecake pan with a double layer of foil. Do this carefully because it will provide the barrier between your cake and the water bath for baking.
for the crust
- Put the crumbs, nuts, sugar, and melted butter into a food processor and pulse/process until everything is evenly combined and there are no lumps of nuts left.
- Press the crust evenly into your pan, using the flat bottom of a measuring cup to help firmly press it into the bottom and an inch or so up the sides. Bake for 8 minutes.
for the filling
- Process the cream cheese, sugar, vanilla, salt, and flour in a large food processor until perfectly creamy. Scrape down sides of bowl as necessary.
- While the machine is running drop in the eggs, one at a time, allowing each to get incorporated before adding the next. Add the maple syrup and process everything until well combined, scraping down the bowl as necessary for a completely creamy consistency.
- I like to pour the filling through a strainer at this point to remove air bubbles. You can strain it right into the crust (you'll need a helper for this) or you can strain it into a bowl and then pour into your crust. Rap the pan sharply on the counter to release any remaining air bubbles.
- Put the pan into a larger pan and fill with a couple of inches of boiling water to form a water bath. This will help the cake cook evenly. Carefully move the pan to the oven and bake for 70-75 minutes. The cake should look done around the edges and will be jiggly in the center.
- Turn the oven off and leave the cake inside for another hour, with the oven door ajar. The cake will finish cooking during this time.
- Remove cake from oven and water bath. Set on a cooling rack to cool completely.
- When the cake is completely cooled, cover with a clean dish cloth and refrigerate until chilled or overnight. I leave mine overnight.
- When ready to serve, slice the cake. I like to dip my knife into very hot or boiling water and wipe dry between each cut for the sharpest slices.
- Serve the cake with a drizzle of maple caramel sauce, or simply a dollop of whipped cream topped with a dusting of fresh grated nutmeg. Yum.
Notes
- Select a dark, flavorful maple syrup to enhance the maple taste in the cheesecake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16-20 servings
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 476kcal | 24% |
| Carbohydrates | 48g | 16% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 119mg | 40% |
| Sodium | 399mg | 17% |
| Potassium | 220mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 1015IU | 20% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 123mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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