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Maple-Nut Cheesecake

 Maple-Nut Cheesecake
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
12 ServingsPrep: 45 min. Bake: 45 min. + chilling


  • 3/4 cup graham cracker crumbs
  • 1/2 cup finely chopped walnuts
  • 3 tablespoons sugar
  • 1/4 cup butter, melted
  • 4 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 2 teaspoons maple flavoring
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 1/8 teaspoon grated lemon peel
  • 3 eggs, lightly beaten
  • Melted chocolate, optional


  • 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

2 of 2

Maple-Nut Cheesecake (continued)

Directions (continued)

  • 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.