Description

This Maple Walnut Cheesecake features a rich and creamy maple-flavored cheesecake filling atop a brown sugar walnut crust, finished with a luscious gooey maple walnut topping. The water bath baking method ensures a smooth, crack-free texture while the combination of toasted walnuts and high-quality maple syrup delivers a perfect balance of sweetness and nuttiness.

Ingredients

For the Brown Sugar Walnut Crust:

1/2 cup (57g) walnuts, lightly toasted and cooled
2 cups (171g) graham cracker crumbs
1/3 cup (71g) light brown sugar, packed
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, melted

For the Maple Cheesecake:

4 bricks (906g) full-fat cream cheese, room temperature
1 cup (227g) full-fat sour cream, room temperature
3/4 cup (149g) granulated sugar
2 teaspoons vanilla extract
5 large eggs, room temperature
3 large egg yolks, room temperature
2/3 cup (208ml) high-quality maple syrup
1/2 teaspoon maple extract
1/4 cup (57ml) heavy cream, room temperature
1 1/2 Tablespoons (21g) all-purpose flour

For the Maple Walnut Topping:

6 Tablespoons (84g) unsalted butter
2/3 cup (142g) light brown sugar, packed
1/4 cup (57ml) heavy cream
1/4 teaspoon salt
2 cups (227g) walnuts, whole or roughly chopped, lightly toasted
1 teaspoon vanilla extract
2 Tablespoons (24ml) high-quality maple syrup
1 Tablespoon (14ml) bourbon

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Instructions

Prepare the Brown Sugar Walnut Crust: Preheat oven to 350°F. Wrap a 9" springform pan with multiple layers of heavy-duty aluminum foil to prevent water leakage during the water bath. Lightly spray pan with non-stick spray. Pulse walnuts in a food processor until finely ground. In a large bowl, mix walnut crumbs, graham cracker crumbs, light brown sugar, and salt. Stir in melted butter until combined. Press the crust mixture firmly into the bottom and up the sides of the pan. Bake for 10 minutes, then cool on a rack.
Make the Maple Cheesecake Filling: Reduce oven temperature to 325°F. In a food processor, blend cream cheese and sour cream until smooth. Add sugar and vanilla extract, continue blending. Slowly add eggs and yolks one at a time on low speed, blending just until combined. Add maple syrup, maple extract, and heavy cream, pulse lightly. Fold in flour with a spatula until just combined. Pour filling over cooled crust and smooth the top.
Bake the Cheesecake in a Water Bath: Place the springform pan inside a larger deep pan. Pour about 2.5 inches of hot water into the larger pan to create a water bath. Carefully place the pans in the oven and bake for 1 hour and 20 minutes. Turn off the oven and let cheesecake sit inside with door closed for an additional 30 minutes. The cake should be set around edges, slightly wiggly in the center, and lightly golden on top.
Cool and Chill the Cheesecake: Remove cheesecake from oven and gently run a knife around the edge of the pan to loosen. Place on a cooling rack and allow to cool completely before covering loosely with plastic wrap. Refrigerate for at least 6 hours or overnight before serving.
Prepare Maple Walnut Topping: In a saucepan, melt butter over medium heat. Stir in light brown sugar, heavy cream, and salt; bring to a simmer and cook until sugar is dissolved and mixture thickens slightly. Remove from heat and stir in walnuts, vanilla extract, maple syrup, and bourbon. Spoon the warm topping evenly over the chilled cheesecake before serving.

Notes

Ensure cream cheese and sour cream are at room temperature to avoid lumps in the filling.
Wrapping the springform pan well is crucial to prevent water from leaking into the cheesecake during the water bath.
The water bath helps to create a smooth, crack-free cheesecake by providing gentle, even heat.
Use high-quality pure maple syrup for the best authentic flavor.
Allow the cheesecake to chill thoroughly for at least 6 hours to properly set the filling and enhance flavors.
For extra safety, place the pan in a roasting pan filled with hot water when baking to maintain the water bath effect.