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 Ratings

1 Reviews

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

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

By Pillsbury Kitchens

Updated December 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.