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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- After chilling the cheesecake for minimum 4 hours or overnight, generously distribute the candied walnuts across the surface, ensuring even coverage.
- 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