Maple Walnut Cheesecake is a creamy, rich maple cheesecake with a crispy shortbread crust, maple candied walnut topping. It is a decadent dessert for a memorable sugar shack season.
This amazing baked cheesecake is the best way to celebrate your special occasions and enjoy a night of heart-melting goodness.
The Best Maple-Walnut Cheesecake
If you are looking for an easy, simple, and, at the same time, incredibly delicious cheesecake recipe, look no further, for this maple-walnut cheesecake is the one.
What makes this cheesecake unique is the walnut cheese in the top layer, which gives it a savory and extraordinary taste.
First, preheat the oven to 350ºF (175ºC).
In a bowl, mix the graham cracker, two tablespoons of sugar, four tablespoons of walnut halves, and the melted butter with a fork. Toss until the mixture is moistened and combined. You can also use a rolling pin or food processor to crush the crackers.
Grease the sides of a 23cm/9-inch, springform cake tin with butter, scatter the cracker mixture evenly over its bottom. Try to press it down firmly using the bottom of a glass or the back of a spoon.
Bake it for 10 minutes, then remove from the oven and let it cool. Raise the heat in the oven to 400ºF (200ºC).
Now add the cream cheese and Amol walnut cheese into a bowl and beat them until they form a fluffy, smooth, and soft texture. You need to use an electric food processor and beat them for 2 minutes. Then mix the remaining sugar with the flour and add into the dry white mixture with half of the maple syrup to the cheese bowl in thirds.
Add in the eggs and yolks one at a time to the batter, and beat for each addition. When they are incorporated, pour in the heavy cream, and give them a good mix.
Now pour the cream cheese mixture over the cracker crust, arrange it nicely—Bake in the oven for 15 minutes.
Then lower the oven’s heat to 200ºF (90ºC) and continue baking for another hour. Turn off the oven, open its door halfway and let the cheesecake rest in the oven for a half-hour.
Next, transfer the cheesecake to the refrigerator to chill about 4 hours before serving.
When it is ready to serve, run a knife carefully around the edge and gently ease it out of the tin, and put on your serving plate.
Pour the remaining maple syrup into a saucepan and heat it over a low flame until it starts to bubble.
Then let it simmer for about 1 minute until it has thickened with a smooth texture. Now whisk in the cornstarch and remove from the heat. Add the reserved walnuts and make sure they are coated thoroughly.
Spread the mixture over parchment paper and let it cool and harden into praline.
Finally, sprinkle over the cheesecake and arrange them in a fancy manner. Drizzle some maple syrup, cut, and Voila!