maple walnut cheesecake
categories:  Cake | Cheesecake | Desserts   

Prepared: 2007-06-30

Ingredients:

• Crust:
• 2 cups graham cracker crumbs
• 1/2 cup chopped walnuts
• 1/4 cup brown sugar, packed
• 6 tablespoons melted butter
  
  
• Filling:
• 4 packages (8 ounces each) cream cheese, room temperature
• 1 cup Grade B or dark amber maple syrup
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 tablespoons all-purpose flour
• 1/2 cup heavy cream
  

Preparation:

• Heat oven to 350°.
• Wrap bottom and sides of a 10-inch springform pan with a double layer of aluminum foil.
• In a food processor, grind crumbs, walnuts, and brown sugar together until fine.
• In a bowl, combine the mixture with the melted butter until blended.
• Press into the bottom of the springform pan.
• Bake for 10 minutes.
• Meanwhile, prepare filling.
• In a large mixer bowl, beat cream cheese on medium speed until smooth.
• Blend in the maple syrup.
• Add eggs one at a time, blending well after each addition.
• Beat in vanilla, flour, and cream until just blended.
• Do not overbeat.
• Pour into the prepared crust.
• Set the pan in a large roasting pan and place on rack in center of oven.
• Pour boiling water into the roasting pan until it is about halfway up the side of the cheesecake.
• Bake for 1 hour and 15 minutes, or until set but still a little jiggly in the center.
• Cool in pan on a rack, then refrigerate, covered, for at least 4 hours.
• Carefully remove sides of pan.
• Serve with Maple Whipped Cream and drizzle with Maple Cream Sauce, if desired, and garnish with chopped walnuts.