Dreamy Maple Walnut Cheesecake Recipe: A Cozy Autumn Delight

Sweet memories often revolve around maple walnut cheesecake, a dessert that whispers comfort and indulgence.

Creamy layers melt into nutty undertones, creating a symphony of flavors.

Soft cream cheese blends seamlessly with rich maple syrup, promising a luxurious experience.

Crisp walnut pieces add delightful crunch throughout each delectable slice.

Home bakers can easily craft this elegant treat with simple ingredients.

Nutmeg and vanilla enhance the warmth of maple deep caramel notes.

You will fall in love with every single, velvety bite of this incredible dessert.

What Makes Maple Walnut Cheesecake So Irresistible

• Wow friends and family with a gourmet-style cheesecake that looks professionally made with minimal baking skills.
• Blend classic maple and walnut profiles into a rich, creamy dessert that captures cozy autumn sensations without overwhelming complexity.
• Perfect for holiday gatherings, dinner parties, or special weekend indulgences where you want a memorable sweet experience.
• Requires straightforward steps with common kitchen tools, allowing bakers of all levels to create a stunning dessert without complicated techniques.

Ingredients for Maple Walnut Cheesecake

• Walnuts: A classic nut that provides a rich, earthy crunch to the cheesecake base.
• Gingersnap Cookie Crumbs: These spicy cookies create a flavorful and textured foundation for the crust.
• Sugar: Adds sweetness and helps bind the crust ingredients together.
• Butter: Melted butter acts as a crucial binding agent for the crust mixture.

• Cream Cheese: The primary ingredient that gives the cheesecake its smooth and creamy texture.
• Sugar: Provides sweetness and balances the tangy cream cheese.
• Eggs: Help to set and stabilize the cheesecake filling.
• Vanilla Extract: Adds a warm, classic flavor to the cheesecake.
• Maple Syrup: Brings a rich, autumnal sweetness to the dessert.
• Cinnamon: Adds a warm, aromatic spice that complements the maple flavor.
• Salt: Enhances and balances the overall flavor profile.

• Walnut Halves, Maple Syrup, Cinnamon: A delightful combination that creates a sweet and toasted nut topping for the cheesecake.

How to Make Maple Walnut Cheesecake

Step 1: Craft the Crunchy Base

Warm up your oven to 325F (160C).

• Chopped walnuts
• Gingersnap cookie crumbs
• Sugar
• Melted butter

Press this magical mixture firmly into the bottom of a 9-inch springform pan.

Pop it in the oven and bake for 8-10 minutes until it turns a gorgeous golden color.

Let the crust cool down and relax.

Step 2: Whip Up the Creamy Filling

Grab a large bowl and beat the softened cream cheese until it’s silky smooth.

Slowly add sugar and mix until it becomes dreamy and creamy.

Gently introduce eggs one by one, mixing thoroughly after each arrival.

• Vanilla extract
• Maple syrup
• Cinnamon
• Salt

Blend everything until it’s perfectly combined.

Step 3: Bake to Perfection

Pour the luscious cheesecake batter over the cooled crust.

Slide it into the oven and bake for 50-60 minutes.

You’ll know it’s ready when the edges look set and the center has a subtle jiggle.

Turn off the oven, crack the door open, and let the cheesecake hang out and cool for about an hour.

After its oven rest, refrigerate for at least 4 hours or overnight.

Step 4: Create the Nutty Topping

• Walnut halves
• Maple syrup
• Cinnamon

Cook for 3-5 minutes, stirring occasionally, until the walnuts are beautifully coated and slightly toasted.

Remove from heat and let cool down a bit.

Step 5: Add the Final Touch

Once the cheesecake is completely chilled, spread the walnut topping evenly across the top.

Step 6: Slice and Savor

Cut into the cheesecake and dive into the sweet, nutty flavors of fall.

Enjoy every single bite!

Tips for Maple Walnut Cheesecake Perfection

• Use room temperature cream cheese and eggs to create a smooth, crack-free cheesecake that looks professional and polished.
• Place a shallow pan of water on the bottom rack while baking to create a humid environment, helping the cheesecake maintain a silky texture without drying out.
• Toast the walnuts before adding them to the crust and topping to intensify their nutty flavor and provide a more complex taste profile.
• Wipe your knife with a hot, damp cloth between each cut to ensure clean, smooth slices that showcase the cheesecake's beautiful layers.
• Store the cheesecake covered in the refrigerator for up to 5 days, keeping it away from strong-smelling foods to preserve its delicate maple and walnut essence.

Best Ways to Store and Reheat Maple Walnut Cheesecake

• Store cheesecake covered in plastic wrap or aluminum foil for up to 5 days in the refrigerator. Keep the topping separate to maintain its crispness.
• Wrap the cheesecake tightly in plastic wrap, then aluminum foil. Freeze whole or in slices for up to 2 months. Thaw overnight in the refrigerator before serving.
• Warm individual slices at room temperature for 15-20 minutes. Avoid microwaving to prevent texture changes and maintain the creamy consistency.
• Quickly toast walnut topping in a dry skillet for 1-2 minutes to restore crispness before serving chilled cheesecake.

Pairing Ideas for Maple Walnut Cheesecake

• Pair with Bold Red Wine: Select a robust Cabernet Sauvignon or Zinfandel that complements the rich, creamy cheesecake with its deep fruit notes and tannic structure.
• Enhance with Caramel Espresso: Serve a smooth, velvety caramel latte or espresso alongside the dessert to highlight the maple and walnut flavors with its warm, roasted undertones.
• Match with Spiced Pear Liqueur: Drizzle a small glass of pear liqueur infused with cinnamon and nutmeg to elevate the dessert's autumnal profile and provide a complementary flavor experience.
• Accompany with Vanilla Bean Ice Cream: Add a scoop of creamy, cold vanilla bean ice cream to contrast the warm, nutty cheesecake and provide a luxurious textural balance.

Maple Walnut Cheesecake Twists to Try

• Gluten-Free Maple Walnut Cheesecake: Replace gingersnap cookie crumbs with almond flour or gluten-free graham cracker crumbs for a celiac-friendly version.
• Vegan Maple Walnut Cheesecake: Substitute cream cheese with cashew-based cream cheese, use coconut cream instead of eggs, and replace butter with coconut oil for a plant-based alternative.
• Low-Sugar Maple Walnut Cheesecake: Use a sugar substitute like stevia or monk fruit sweetener, reduce maple syrup quantity, and incorporate Greek yogurt to maintain creamy texture while cutting calories.
• Keto-Friendly Maple Walnut Cheesecake: Use erythritol as a sugar replacement, create a crust with ground pecans and almond flour, and ensure all ingredients are low-carb compliant for a ketogenic diet option.

FAQs

• Can I use a different type of cookie for the crust?

You can substitute gingersnap cookies with graham crackers or digestive biscuits for a similar texture and taste. Just ensure the cookies are finely ground and mix well with the walnuts and butter.

• How do I prevent my cheesecake from cracking?

To prevent cracks, avoid overmixing the batter, bake in a water bath, and let the cheesecake cool gradually in the oven with the door slightly open. These steps help create a smooth, crack-free surface.

• Is it possible to make this cheesecake ahead of time?

Yes, you can prepare the cheesecake 1-2 days in advance. Keep it refrigerated and add the walnut topping just before serving to maintain the nuts’ crispness and prevent them from becoming soggy.

• Can I freeze this maple walnut cheesecake?

You can freeze the cheesecake without the walnut topping for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before adding the topping and serving.

Maple Walnut Cheesecake Recipe

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4.6 from 11 reviews

• Total Time: 1 hour 30 minutes
• Yield: 12 1x

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Description

Sweet maple notes dance through this creamy cheesecake, blending rich walnuts with velvety Philadelphia cream cheese. Luxurious Canadian-inspired dessert promises delightful indulgence that will enchant your taste buds with each silky smooth slice.

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Ingredients

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Crust:

• 1 1/2 cups walnut halves, finely chopped
• 1/2 cup gingersnap cookie crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Filling:

• 3 (8 ounces) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup pure maple syrup
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

Topping:

• 1 cup walnut halves
• 1/2 cup maple syrup
• 1/4 teaspoon ground cinnamon

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Instructions

1. Craft a sturdy foundation by mixing crushed gingersnap cookies, chopped walnuts, sugar, and melted butter. Press the crumbly mixture into a 9-inch springform pan, creating an even base. Bake at 325F for 8-10 minutes until golden, then allow to cool completely.
2. Whip softened cream cheese until velvety smooth. Gradually incorporate sugar, blending until creamy. Introduce eggs individually, ensuring thorough integration after each addition. Fold in vanilla extract, maple syrup, ground cinnamon, and a pinch of salt, mixing until harmoniously combined.
3. Gently pour the silky cheesecake batter over the prepared crust. Slide into the preheated oven and bake for 50-60 minutes, watching for slightly wobbly center with set edges. Switch off the oven, leave the door slightly ajar, and let the cheesecake rest for one hour to prevent cracking.
4. Create a luxurious walnut topping by simmering walnut halves with maple syrup and cinnamon in a small pan over medium heat. Toast for 3-5 minutes, stirring periodically until walnuts are glossy and caramelized. Remove from heat and let cool briefly.
5. After chilling the cheesecake for minimum 4 hours or overnight, generously distribute the candied walnuts across the surface, ensuring even coverage.
6. Slice and serve, savoring the rich, autumnal flavors of this decadent dessert.

Notes

• Swap gingersnap cookies with graham crackers or gluten-free alternatives for different dietary needs.
• Toast walnuts before adding to crust and topping to enhance their nutty flavor and create a deeper, richer taste profile.
• Use room temperature ingredients like cream cheese and eggs to ensure smooth, lump-free cheesecake filling and prevent cracking during baking.
• Create water bath by placing springform pan inside larger pan filled with hot water to prevent surface cracks and ensure even, gentle baking of delicate cheesecake.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 300
• Sugar: 22 g
• Sodium: 150 mg
• Fat: 22 g
• Saturated Fat: 7 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg