Description
This Maple-Flavored Cheesecake is a creamy and decadent dessert that combines the rich flavors of cream cheese and dark maple syrup, with a nutty graham cracker and walnut crust. Perfectly baked in a water bath for a smooth texture and topped with luscious maple caramel sauce, it’s an ideal choice for holiday celebrations or special occasions.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup walnuts
- 4 Tbsp butter (melted)
- 1/4 cup brown sugar
Filling
- 32 ounces cream cheese (room temperature)
- 1 cup packed brown sugar
- 3 tsp vanilla extract
- 1/2 tsp salt
- 2 Tbsp flour
- 4 large eggs (room temperature)
- 1/2 cup dark maple syrup
Topping
- 1 1/4 cups maple caramel sauce
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Wrap the bottom and sides of a 9-inch springform cheesecake pan with a double layer of foil to create a watertight barrier for the upcoming water bath baking process.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, chopped walnuts, melted butter, and brown sugar. Mix until evenly moistened. Press this mixture firmly and evenly onto the bottom of the prepared springform pan to form the crust layer.
- Prepare the Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the packed brown sugar, vanilla extract, salt, and flour, beating well after each addition. Incorporate the eggs one at a time, mixing each fully before adding the next. Finally, blend in the dark maple syrup until the batter is silky and uniform.
- Assemble and Bake: Pour the cream cheese mixture over the prepared crust in the springform pan. Place the pan into a larger baking pan and add hot water into the larger pan until it reaches halfway up the sides of the springform pan to create a water bath. Bake for approximately 70 minutes, or until the center is set but still slightly jiggly.
- Cool and Chill: Remove the cheesecake from the water bath and carefully unwrap the foil. Let it cool to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to firm and develop flavor.
- Add the Maple Caramel Sauce: Just before serving, spread the maple caramel sauce evenly over the top of the chilled cheesecake for an added layer of rich maple sweetness.
Notes
- The Ultimate Maple Cheesecake is supremely creamy and so delicious it will outshine any pie on your Thanksgiving dessert table!
- Ensure the cream cheese and eggs are at room temperature for a smoother batter and better texture.
- Using the water bath prevents cracking and helps the cheesecake cook evenly.
- Wrap the pan tightly with foil to avoid water seeping into the crust during baking.
- Chilling the cheesecake overnight enhances its flavors and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 476 kcal
- Sugar: 39 g
- Sodium: 399 mg
- Fat: 29 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 119 mg
