Maple Walnut Cheesecake
Back to Recipes & MoreIngredients
- ¾ cup (63 g) graham cracker crumbs
- 1 ½ tsp (6 g) Redpath® Granulated Sugar
- 2 tbsp (30 ml) unsalted butter, melted
- 24 oz (680 g) cream cheese, softened
- 1 cup (230 g) Redpath® Dark Brown Sugar, packed
- 1 cup (250 ml) pumpkin puree
- 3 tbsp (44 ml) pure maple syrup
- ½ tsp (3 g) salt
- 1 tsp (2.5 g) cinnamon
- 2 eggs
- ½ cup (118 ml) heavy cream
- 2 tbsp (24 g) Redpath® Dark Brown Sugar
- 1 tsp (5 ml) pure maple syrup
- ½ cup (100 g) Redpath® Granulated Sugar
- 1 ½ cup (70 g) walnut halves, toasted
- ⅛ tsp (1 g) coarse salt
Instructions
1. Preheat oven to 350° F (177° C).
2. Spray a 9" springform pan with cooking spray. Line bottom and sides with parchment paper.
3. In a large bowl, combine graham crumbs, Redpath® Granulated Sugar, salt, and butter and pat into pan. Bake for 5 minutes.
4. If you plan to bake the cheesecake right away, reduce oven heat to 325° F (163° C).
5. Allow crust to cool completely before continuing.
1. In a large bowl or mixer combine sugar and cream cheese. Stir slowly with a spatula or combine on a low mixer setting for 2 minutes.
2. Mix in remaining ingredients (on low speed, or with a spatula) until smooth and well combined.
3. Pour on top of cooled cheesecake crust and bake in the oven for 45 minutes. The cake is done when it doesn’t wobble when lightly shaken.
4. When cake comes to room temperature, remove springform pan (and parchment paper) and put it onto a cake stand or plate. Place in the fridge for at least an hour and cover with plastic wrap.
1. Toast walnuts on a baking sheet for 10 to 12 minutes at 350° F (177° C). Remove from oven and allow to cool completely.
2. Place Redpath ® Granulated Sugar in a heavy-bottomed pot and cook on medium heat until melted and beginning to turn golden brown. If one spot browns before the others swirl the pan to encourage the rest of the sugar to darken. The sugar is done cooking when it has become liquefied and has a yellow colour. Use caution when cooking sugar with this method. If you accidentally burn the sugar make sure to put it straight into a dry sink and wait until the pot cools before adding any water to clean the pot.
3. Pour the caramelized sugar onto the walnuts and sprinkle with salt. Stir to coat.
4. Place in the oven and cook for an additional 10 minutes. Once removed from the oven, spread the walnuts as far apart from each other as possible to allow them to cool. Break apart only when fully cooled.
1. Add all ingredients to a medium sized bowl and beat with a hand-mixer until cream becomes stiff. Store in fridge until ready to top on cake.
1. Take the cheesecake out of the fridge and spread the whipped cream all over the top. Crumble walnuts on top and enjoy.
The walnut topping can be prepared up to 2 days ahead of baking the cheesecake to save time.
