Description

This Maple Walnut Cheesecake features a rich and creamy maple-infused cheesecake layered on a buttery brown sugar walnut crust, topped with a decadent maple walnut topping. Perfectly balancing sweet and nutty flavors, it’s a stunning dessert for special occasions or cozy gatherings.

Ingredients

Scale

For the Brown Sugar Walnut Crust:

1/2 cup (57g) walnuts, lightly toasted and cooled
2 cups (171g) graham cracker crumbs
1/3 cup (71g) light brown sugar, packed
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, melted

For the Maple Cheesecake:

4 bricks (906g) full-fat cream cheese, room temperature
1 cup (227g) full-fat sour cream, room temperature
3/4 cup (149g) granulated sugar
2 teaspoons vanilla extract
5 large eggs, room temperature
3 large egg yolks, room temperature
2/3 cup (208ml) high-quality maple syrup
1/2 teaspoon maple extract
1/4 cup (57ml) heavy cream, room temperature
1 1/2 tablespoons (21g) all-purpose flour

For the Maple Walnut Topping:

6 tablespoons (84g) unsalted butter
2/3 cup (142g) light brown sugar, packed
1/4 cup (57ml) heavy cream
1/4 teaspoon salt
2 cups (227g) walnuts, whole or roughly chopped, lightly toasted
1 teaspoon vanilla extract
2 tablespoons (24ml) high-quality maple syrup
1 tablespoon (14ml) bourbon

Instructions

Prepare the Brown Sugar Walnut Crust: Preheat your oven to 350°F (176°C). Wrap the bottom and sides of a 9-inch springform pan with multiple layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath baking. Lightly spray the pan with non-stick spray and set aside. Place the toasted walnuts into a food processor and pulse until finely ground. In a large bowl, combine the walnut crumbs, graham cracker crumbs, light brown sugar, and salt. Stir in the melted butter using a rubber spatula until fully combined. Press the crust mixture firmly into the bottom and up the sides of the prepared springform pan. Bake the crust for 10 minutes, then remove and place on a cooling rack while preparing the filling.
Reduce Oven Temperature: Lower the oven heat to 325°F (163°C) to prepare for baking the cheesecake filling.
Make the Maple Cheesecake Filling: In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add the sour cream, granulated sugar, and vanilla extract, mixing until combined. Beat in the eggs and egg yolks, one at a time, ensuring each is fully incorporated before adding the next. Slowly pour in the maple syrup, maple extract, and heavy cream while mixing on low speed. Finally, sift in the all-purpose flour and mix just until combined. Avoid overmixing to maintain a smooth texture.
Assemble and Bake the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Place the pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. This helps the cheesecake bake evenly and prevents cracking. Bake for about 1 hour 25 minutes to 1 hour 35 minutes, or until the edges are set and the center slightly jiggles when gently shaken.
Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 45 minutes to 1 hour. Remove the springform pan from the water bath and discard the foil. Let the cheesecake cool completely at room temperature before refrigerating for at least 6 hours or overnight to set fully.
Prepare the Maple Walnut Topping: In a medium saucepan, melt the unsalted butter over medium heat. Stir in the light brown sugar, heavy cream, and salt. Bring the mixture to a gentle boil and cook, stirring frequently, until thickened slightly, about 2-3 minutes. Remove from heat and stir in the toasted walnuts, vanilla extract, maple syrup, and bourbon. Mix well to coat the nuts evenly.
Add the Topping and Serve: Spoon the warm maple walnut topping evenly over the chilled cheesecake. Slice with a sharp knife warmed briefly in hot water for clean cuts. Serve and enjoy this rich, decadent dessert.

Notes

Ensure all dairy ingredients are at room temperature to prevent lumps and achieve smooth batter.
Wrapping the springform pan with multiple layers of foil is crucial to avoid water leakage during the water bath baking.
Use high-quality pure maple syrup and maple extract for the best authentic flavor.
To toast walnuts, spread them on a baking sheet and bake at 350°F for 5-8 minutes, stirring occasionally.
The bourbon in the topping adds depth but can be omitted or substituted with vanilla if preferred.
Allow the cheesecake to chill thoroughly before adding the topping to prevent melting.
Store leftovers refrigerated for up to 4 days. Bring to room temperature before serving for best flavor.

Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 150g)
Calories: 520 kcal
Sugar: 38 g
Sodium: 270 mg
Fat: 38 g
Saturated Fat: 15 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 180 mg

Keywords: maple walnut cheesecake, cream cheese dessert, maple syrup cheesecake, walnut crust cheesecake, autumn dessert