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Maple Nut Cheesecake with Walnut Crust

Creamy, rich maple cheesecake with a walnut shortbread crust, and a heaping maple-nut topping!
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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:

  1. In a small bowl, combine shortbread cookie crumbs, minced walnuts, sugar, and melted butter.
  2. Press into the bottom of an 8-inch springform pan.

For cheesecake:

  1. In a large mixing bowl, beat cream cheese until smooth.
  2. Add brown sugar, beating until combined.
  3. Add eggs, one at a time, beating well after each addition.
  4. Add maple syrup and maple extract, beating until combined.
  5. Pour cheesecake batter over crust.
  6. Bake at 350 degrees for 45-55 minutes, or until edges are golden, and the center is still slightly jiggly, but almost set.
  7. Remove to a wire rack to cool completely.

For maple-nut topping:

  1. In a small bowl, combine walnuts, maple syrup, and butter, tossing to coat.
  2. Spoon over the cooled cheesecake. Cut and serve.