Description
This Maple-Flavored Cheesecake is a rich and creamy dessert that combines the classic smoothness of cream cheese with the warm sweetness of maple syrup and caramel. Featuring a crunchy graham cracker and walnut crust, and baked in a water bath for the perfect texture, this cheesecake is the ultimate indulgence for any special occasion or holiday dessert table.
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
- 1 1/4 cups maple caramel sauce
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform cheesecake pan with a double layer of foil to prevent water from the water bath from seeping into the pan during baking.
- Make the Crust: In a mixing bowl, combine the graham cracker crumbs, chopped walnuts, melted butter, and brown sugar until the mixture is evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared springform pan to form the crust.
- Prepare the Filling: In a large bowl, beat the cream cheese until smooth and creamy. Gradually add the brown sugar, vanilla extract, salt, and flour, beating until well combined. Add the eggs one at a time, mixing just until combined after each addition. Finally, fold in the dark maple syrup to infuse the filling with rich maple flavor.
- Assemble and Bake: Pour the cream cheese filling over the crust in the springform pan and smooth out the top. Place the springform pan into a larger roasting pan or baking dish and pour hot water into the outer pan to create a water bath that reaches about halfway up the sides of the springform pan. This method ensures even baking and prevents cracking.
- Bake the Cheesecake: Carefully transfer the water bath setup to the preheated oven. Bake for about 70 minutes or until the edges are set but the center still slightly jiggles when gently shaken.
- Cool and Chill: Remove the cheesecake from the water bath and unwrap the foil. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight to allow the cheesecake to set completely.
- Add Maple Caramel Sauce: Just before serving, spoon the maple caramel sauce evenly over the top of the cheesecake to add a luscious finishing touch.
- Serve: Release the sides of the springform pan, slice the cheesecake into 16 servings, and enjoy this creamy, maple-infused dessert.
Notes
- The Ultimate Maple Cheesecake is supremely creamy and so delicious it will outshine any pie on your Thanksgiving dessert table!
- Using a water bath is essential to achieve a smooth, crack-free cheesecake.
- Allow the cheesecake to chill well for best texture and flavor.
- Dark maple syrup adds a deep, rich flavor that can be substituted with pure maple syrup if necessary, although the taste will be less intense.
- For easy slicing, warm a knife under hot water, dry it, and then cut the cheesecake.
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
