Description
This Maple-Flavored Cheesecake features a rich, creamy filling infused with dark maple syrup and nestled on a crunchy graham cracker and walnut crust. Finished with luscious maple caramel sauce, it’s a decadent dessert perfect for special occasions like Thanksgiving or any time you crave a smooth, flavorful cheesecake with a hint of autumn sweetness.
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
- Prepare the Pan: Preheat your oven to 350°F. Wrap the bottom and sides of a 9-inch springform cheesecake pan tightly with a double layer of aluminum foil to prevent water leakage during the water bath baking.
- Make the Crust: Combine graham cracker crumbs, chopped walnuts, melted butter, and brown sugar in a bowl. Mix thoroughly until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust layer.
- Prepare the Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the brown sugar and continue beating until well incorporated. Mix in the vanilla extract, salt, and flour until blended.
- Add Eggs and Syrup: Add the eggs one at a time, beating on low speed after each addition just until blended. Avoid overmixing. Fold in the dark maple syrup gently until evenly mixed.
- Assemble and Bake: Pour the filling over the crust in the springform pan, smoothing the top. Place the foil-wrapped pan into a large roasting pan. Pour hot water into the roasting pan halfway up the side of the springform pan to create a water bath.
- Bake the Cheesecake: Carefully transfer to the oven and bake at 350°F for approximately 70 minutes, or until the edges are set and the center slightly jiggles when shaken.
- Cool and Chill: Remove the cheesecake from the oven and water bath. Let it cool to room temperature on a wire rack. Refrigerate for at least 4 hours or overnight to set fully.
- Add the Maple Caramel Sauce: Before serving, spread the maple caramel sauce evenly over the top of the chilled cheesecake.
- Serve: Remove the sides of the springform pan, slice the cheesecake into 16 to 20 pieces, and serve chilled.
Notes
- The Ultimate Maple Cheesecake is supremely creamy and so delicious it will outshine any pie on your Thanksgiving dessert table!
- Ensure all dairy ingredients and eggs are at room temperature for the smoothest filling texture.
- Wrapping the springform pan with foil prevents water from seeping in during the water bath baking process, keeping your cheesecake perfectly moist.
- For best flavor, use a high-quality dark maple syrup and pure maple caramel sauce.
- The cheesecake can be stored covered in the refrigerator for up to 5 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 slice (approximately 1/16th of cheesecake)
- 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
