What's Trending

Chocolate-Maple-Walnut Cheesecake

Name: Chocolate-Maple-Walnut Cheesecake
Prep time: 25 min
Total time: 12 h
Yield: 16
Ingredients: 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; 1/2 cup whipping cream; 1 tablespoon maple-flavored syrup

(6)

0 Questions

Save Recipe

New Personalized Recipes Just fof You - Take the Quiz Now

Prep 25 min
Total 12 hr 0 min
Ingredients 12
Servings 16

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Shop
Share
Keep Screen On

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

By Pillsbury Kitchens

Updated Dec 6, 2010

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

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.

Nutrition Information

400 Calories, 30g Total Fat, 7g Protein, 26g Total Carbohydrate, 14g Sugars

Nutrition Facts

Serving Size: 1/16 of Recipe

Calories: 400

Calories from Fat: 270

Total Fat: 30g; 46%

Saturated Fat: 15g; 75%

Cholesterol: 105mg; 35%

Sodium: 250mg; 10%

Total Carbohydrate: 26g; 9%

Dietary Fiber: 1g; 4%

Sugars: 14g

Protein: 7g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 0%; 0%

Calcium: 6%; 6%

Iron: 8%; 8%

Exchanges:

2 Starch; 5 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.