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Maple Walnut Cheesecake

Ashley Manila
This Maple Walnut Cheesecake features a brown sugar walnut crust,maple cheesecake filling, and a gooey maple walnut topping.
5 from 3 votes
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Prep Time 40 minutes
Cook Time 2 hours
Cooling Time 6 hours
Course Dessert
Cuisine American, Baking, Cheesecake

Ingredients
 

For the Brown Sugar Walnut Crust:

  • 1/2 cup (57g) walnuts lightly toasted and cooled
  • 2 cups (171g) graham cracker crumbs
  • 1/3 cup (71g) light brown sugar packed
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter melted

For the Maple Cheesecake:

  • 4 bricks (906g) full-fat cream cheese room temperature
  • 1 cup (227g) full-fat sour cream room temperature
  • 3/4 cup (149g) granulated sugar
  • 2 teaspoons vanilla extract
  • 5 large eggs room temperature
  • 3 large egg yolks room temperature
  • 2/3 cup (208ml) high-quality maple syrup
  • 1/2 teaspoon maple extract
  • 1/4 cup (57ml) heavy cream room temperature
  • 1 and 1/2 Tablespoons (21g) all-purpose flour

For the Maple Walnut Topping:

  • 6 Tablespoons (84g) unsalted butter
  • 2/3 cup (142g) light brown sugar packed
  • 1/4 cup (57ml) heavy cream
  • 1/4 teaspoon salt
  • 2 cups (227g) walnuts whole or roughly chopped, lightly toasted
  • 1 teaspoon vanilla extract
  • 2 Tablespoons (24ml) high-quality maple syrup
  • 1 Tablespoon (14ml) bourbon

Instructions
 

For the Brown Sugar Walnut Crust:

  • Preheat the oven to 350 degrees (F). Wrap the bottom and sides of a 9" springform pan with extra wide heavy duty aluminum foil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath.
  • Lightly spray the pan with non-stick spray, then set aside.
  • Place the walnuts in the body of a food processor and pulse until the nuts have been completely pulsed to fine crumbs.
  • In a large bowl combine the walnuts crumbs, graham cracker crumbs, sugar, cinnamon and salt. Add in the melted butter and, using a rubber spatula, stir well to combine. 
  • Pour crust into the prepared pan. Firmly pat the mixture into the prepared pan, working it from the center and up the sides. 
  • Bake for 10 minutes. Place crust on a cooling rack while you prepare the filling.
  • Reduce oven temperature to 325 degrees (F).  

For the Maple Cheesecake:

  • In the body of a large food processor, beat the softened cream cheese and sour cream until completely smooth, scraping the bowl as needed. 
  • Add sugar and vanilla and beat smooth, scraping down the sides and bottom of the bowl as needed.
  • On low speed, add in the eggs and yolks, one at a time, just until combined.
  • Add in the maple syrup, maple extract, and heavy cream and pulse on low until just combined. Finally, using a rubber spatula, fold in the flour, mixing just until combined. 
  • Pour filling into the prepared crust and, using a silicone spatula, smooth the top. 
  • Place the cheesecake pan into a large, deep pan. Fill the pan with 2 and ½- inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
  • Carefully place the pan in the oven and bake for 1 hour and 20 minutes. Turn the oven off and let the cheesecake sit, undisturbed, for 30 more minutes, inside the oven with the door shut. The cheesecake should still be lightly golden brown, set around the edges, and slightly wiggly in the middle.
  • Remove cake from the oven and gently run a knife very around the edge of the cake. Place the cheesecake on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill for at least 6 hours. Do not remove the pan until completely cooled!

For the Maple Walnut Topping:

  • In a large skillet over low heat, melt the butter. Add in the brown sugar and cook, stirring with a whisk, until the sugar has melted and mixture is bubbling, about 2 minutes.
  • Add in the heavy cream and salt and whisk to combine. Add in the walnuts and, using a rubber spatula, fold them into the liquid mixture until they're completely coated. Remove from heat and stir in the vanilla, maple syrup, and bourbon.
  • Cool for 10 minutes, mixing occasionally as it cools. Then scrape the mixture on top of the chilled cheesecake. Slice and Serve.
Keyword cheesecake, maple, walnut
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