If you're looking to bring a touch of autumn into your kitchen, this Maple Walnut Cheesecake is your ticket. The creamy texture paired with the earthy sweetness of maple and the satisfying crunch of toasted walnuts makes it a real standout dessert. It's a perfect treat for cozy gatherings or a delightful finish to any meal.
Graham cracker crumbs form the base of the crust, providing a sweet and slightly crunchy foundation. Unsalted butter acts as the glue, binding the crumbs together while adding richness.
Cream cheese is the star, giving the cheesecake its signature smoothness. Granulated sugar sweetens the deal without overpowering the delicate maple flavor. Pure maple syrup adds depth with its earthy sweetness, distinguishing this cheesecake from the rest.
Sour cream contributes a subtle tanginess, balancing the sweetness and enriching the texture. Vanilla extract enhances all the flavors with its warm aroma.
Eggs provide structure, helping the cheesecake set properly. Chopped walnuts add a delightful crunch and nutty flavor that pairs beautifully with the maple. And finally, whipped cream is optional but makes for a lovely, airy topping.
This cheesecake is delightful on its own, but you can top it with a dollop of whipped cream for extra indulgence. For a touch of freshness, serve with a side of fresh berries or a drizzle of additional maple syrup.
Preheat your oven to 325°F (160°C) to ensure it's nice and hot when you're ready to bake. In a medium bowl, mix together your graham cracker crumbs and melted butter until they resemble wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to create the crust. Make sure it's packed down well so it holds together.
In a large mixing bowl, beat the cream cheese and sugar together until the mixture is smooth and creamy, about two minutes should do it. Add in the maple syrup, sour cream, and vanilla extract, and continue to beat until everything is well combined. Add the eggs one at a time, beating just enough to blend after each addition. This helps prevent too much air from getting in, which can cause cracks.
Fold in the toasted walnuts gently, then pour the filling over your prepared crust. Smooth out the top with a spatula if needed. Place the pan in your preheated oven and bake for 55-60 minutes. You'll know it's done when the center is set and a toothpick comes out mostly clean.
Remove the cheesecake from the oven and let it cool completely on a wire rack. Once it's cooled, transfer it to the refrigerator to chill for at least 4 hours or overnight. This chilling time is crucial for the cheesecake to set fully and develop its flavors.
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