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Maple-Nut Cheesecake Recipe

Maple-Nut Cheesecake Recipe photo by Taste of Home

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To vary this delicious cheesecake, add cherries to the top, or swirl raspberry jam throughout before it’s baked. —Wendy Paffenroth, Pine Island, New York

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Maple-Nut Cheesecake Recipe

Prep: 45 min. Bake: 45 min. + chilling

Yield: 12 Servings

45 45 90

Ingredients

3/4 cup graham cracker crumbs
1/2 cup finely chopped walnuts
3 tablespoons sugar
1/4 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 teaspoons maple flavoring
1/2 teaspoon almond extract
1/8 teaspoon grated lemon peel
3 eggs, lightly beaten
Melted chocolate, optional

Directions

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
In a small bowl, mix the cracker crumbs, walnuts and sugar; stir in butter. Press onto bottom and 1 in. up sides of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the maple flavoring, extract and lemon peel. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake for 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight.
Remove rim from pan. If desired, drizzle cheesecake with melted chocolate. Yield: 12 servings.

Nutritional Facts 1 slice equals 434 calories, 35 g fat (20 g saturated fat), 146 mg cholesterol, 300 mg sodium, 22 g carbohydrate, trace fiber, 8 g protein.

Originally published as Maple-Nut Cheesecake in Taste of Home February/March 2013

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Maple-Nut Cheesecake

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(1-1) of 1 reviews

Reviewed on Mar. 30, 2013 by allaroundluvable

I haven't been able to taste it yet but the 3/4 cup of graham cracker crumbs was not enough, I ended up doing 1 1/2 cups with 6 Tbsp of butter. It smells good and I'm looking forward to trying it out.