Maple Nut Cheesecake Recipes

MAPLE-NUT CHEESECAKE

Steps:

• 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 zest. Add eggs; beat on low speed just until blended. Pour into crust. Place 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.

MAPLE-NUT CHEESECAKE

Steps:

• Preheat oven to 325°F.
• Grease a 9" springform pan.
• MAKE THE CRUST:
• Mix graham cracker crumbs, walnuts, sugar, and cinnamon in a medium bowl. Add the melted butter and stir to combine until the mixture looks like sand. Use the back of a measuring cup to press the crust firmly into the bottom and up the side of the pan. Bake the crust for 10 min. and allow to cool.
• FOR THE FILLING:
• In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sugar until smooth and creamy, about 2 to 3 min.
• Add the maple syrup, vanilla, and eggs, and beat on low until just combined. Pour over the crust and smooth the top evenly.
• Bake for 45 to 55 min. or until the center is set. (The center will still jiggle slightly when shaken.) Turn the oven off and open the door slightly. Leave the cheesecake inside to cool for 1 hour. Then chill in the refrigerator for at least 4 hours or overnight.
• FOR THE TOPPING:
• Before serving, drizzle melted chocolate over the top and side of cheesecake and top with chopped walnuts.

MAPLE-WALNUT CHEESECAKE

Steps:

• Fill a roasting pan halfway with water and set on a rack in the lower third of the oven; position another rack in the middle and preheat to 350 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the graham crackers in a food processor a few times until crushed. Add the walnuts and brown sugar and continue pulsing until finely ground. Add the melted butter, nutmeg and salt and pulse to combine. Press into the bottom and about 1 inch up the side of the prepared pan. Bake until the crust is lightly golden, about 10 minutes. Transfer to a rack and let cool completely.
• Make the filling: Beat the cream cheese in a stand mixer with the paddle attachment on medium speed until nearly smooth, about 1 minute. Add the maple syrup and granulated sugar and beat until smooth, about 2 more minutes. Add the eggs, one at a time, beating after each addition. Increase the speed to medium high and beat in the flour, heavy cream, lemon juice and maple extract until the filling is smooth and silky, about 1 more minute.
• Pour the filling into the cooled crust. Transfer the cheesecake to the oven, placing it on the middle rack directly over the water bath. Bake until golden and set around the edge but the center still jiggles slightly, about 1 hour 10 minutes. Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 5 hours or overnight. Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring.

MAPLE WALNUT CHEESECAKE

Steps:

• Heat oven to 350.
• Wrap bottom and sides of a 10-inch springform pan with a double layer of foil.
• In food processor grind crumbs, walnuts and brown sugar till fine. Add the melted butter till nicely blended. Press into the bottom of pan. Bake for 10 minutes.
• To prepare filling beat cream cheese on medium speed till 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 baked crust. (Note: I did all my mixing in my food processor) Set the springform pan in a large roasting pan and place on rack in center of oven. Pour boiling water into roasting pan until it is about halfway up the side of the springform pan. Bake for 1 hour and 15 minutes or until set but still jiggly in the middle.
• I turn the oven off at this point and remove the cake from the roaster pan. I remove the roaster pan from the oven but leave the cake in there, with the door open, to cool. I've read that this helps prevent the cracking that sometimes happens while the cake cools. Refrigerate for at least 4 hours, covered. Carefully remove the sides of the pan. Drizzle with Maple Cream Sauce and top with Maple Whipped Cream. Garnish with some extra chopped walnuts, if desired.
• MAPLE WHIPPED CREAM DIRECTIONS:.
• In a chilled bowl whip the cold whipping cream with the maple syrup till fluffy.
• MAPLE CREAM SAUCE DIRECTIONS:.
• Combine syrup, cream and butter in a medium saucepan. Stir to blend and bring to a boil. Reduce heat to medium low, continue boiling stirring occasionally for 5 minutes. This mixture can boil quite high so be very watchful of it and reduce heat a bit if necessary. Makes about 1 1/4 cups.