Chocolate-Maple-Walnut Cheesecake

Chocolate, maple and walnut come together in this lavish cheesecake – an elegant dessert that’s perfect for parties.

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  • prep time 25 min
  • total time 12 hr 0 min
  • ingredients 12
  • servings 16
 

Ingredients

Cheesecake

1 1/2
cups graham cracker crumbs
1
cup walnut pieces, toasted, finely chopped
1/3
cup butter, melted
3
(8-oz.) pkg. cream cheese, softened
1
cup maple-flavored syrup
1/4
cup firmly packed brown sugar
2
tablespoons all-purpose flour
3
eggs
3
oz. semisweet chocolate, melted
1
tablespoon imitation maple flavor

Topping

1/2
cup whipping cream
1
tablespoon maple-flavored syrup

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LOCATION

Steps

  • 1 Heat oven to 350°F. In medium bowl, combine graham cracker crumbs, walnuts and butter; mix well. Press in bottom and 1 1/2 inches up sides of ungreased 10-inch springform pan. Bake at 350°F. for 8 to 10 minutes or until set.
  • 2 Meanwhile, beat cream cheese in large bowl at medium speed until smooth and creamy. Gradually beat in 1 cup syrup, brown sugar and flour until well blended. At low speed, add eggs 1 at a time, beating just until combined. Add melted chocolate and maple flavor; beat until smooth.
  • 3 Remove crust from oven. Reduce oven temperature to 325°F. Pour cream cheese mixture into crust. Return to oven. Bake at 325°F. for 55 to 65 minutes or until set. Cool on wire rack 30 minutes.
  • 4 Run knife around edges of cheesecake to loosen. Cool 2 hours or until completely cooled. Refrigerate at least 8 hours before serving.
  • 5 Just before serving, in small bowl, beat cream and 1 tablespoon syrup until stiff peaks form. Carefully remove sides of springform pan. Spoon or pipe topping around edge of cheesecake. Cut into wedges.
  • 1 Heat oven to 350°F. In medium bowl, combine graham cracker crumbs, walnuts and butter; mix well. Press in bottom and 1 1/2 inches up sides of ungreased 10-inch springform pan. Bake at 350°F. for 8 to 10 minutes or until set.
  • 2 Meanwhile, beat cream cheese in large bowl at medium speed until smooth and creamy. Gradually beat in 1 cup syrup, brown sugar and flour until well blended. At low speed, add eggs 1 at a time, beating just until combined. Add melted chocolate and maple flavor; beat until smooth.
  • 3 Remove crust from oven. Reduce oven temperature to 325°F. Pour cream cheese mixture into crust. Return to oven. Bake at 325°F. for 55 to 65 minutes or until set. Cool on wire rack 30 minutes.
  • 4 Run knife around edges of cheesecake to loosen. Cool 2 hours or until completely cooled. Refrigerate at least 8 hours before serving.
  • 5 Just before serving, in small bowl, beat cream and 1 tablespoon syrup until stiff peaks form. Carefully remove sides of springform pan. Spoon or pipe topping around edge of cheesecake. Cut into wedges.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe
Calories
400
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
15g,
15%
),
Cholesterol
105mg
105%;
Sodium
250mg
250%;
Total Carbohydrate
26g
26%
(Dietary Fiber
1g
1%
  Sugars
14g
14%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
0%;
Calcium
6%;
Iron
8%;
Exchanges:
2 Starch; 5 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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