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Chocolate-Maple-Walnut Cheesecake

(6)

1 reviews

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

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

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.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe

Calories: 400
Calories from Fat: 270

% Daily Value

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.

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