Maple Nut Cheesecake with Walnut Crust
Creamy, rich maple cheesecake with a walnut shortbread crust, and a heaping maple-nut topping!
Servings 10 -12
Ingredients
For walnut shortbread crust:
- 1 - 11 oz. package classic shortbread cookies crushed into fine crumbs
- 1/2 c. walnuts minced finely
- 3 tbsp. sugar
- 4 tbsp. butter melted
For cheesecake:
- 3 - 8 oz. packages reduced-fat cream cheese softened
- 1 c. packed brown sugar
- 3 eggs at room temperature
- 1/2 c. pure maple syrup
- 2 tsp. maple extract I find Watkins brand easily at Walmart
For maple-nut topping:
- 1 c. chopped walnuts
- 1/2 c. pure maple syrup
- 3 tbsp. butter melted
Instructions
For walnut shortbread crust:
- In a small bowl, combine shortbread cookie crumbs, minced walnuts, sugar, and melted butter.
- Press into the bottom of an 8-inch springform pan.
For cheesecake:
- In a large mixing bowl, beat cream cheese until smooth.
- Add brown sugar, beating until combined.
- Add eggs, one at a time, beating well after each addition.
- Add maple syrup and maple extract, beating until combined.
- Pour cheesecake batter over crust.
- Bake at 350 degrees for 45-55 minutes, or until edges are golden, and the center is still slightly jiggly, but almost set.
- Remove to a wire rack to cool completely.
For maple-nut topping:
- In a small bowl, combine walnuts, maple syrup, and butter, tossing to coat.
- Spoon over the cooled cheesecake. Cut and serve.