Maple Walnut Cheesecake
  • 20
    Prep Time
  • 75
    Cook Time
  • 16

Maple Walnut Cheesecake



  • 1 1/2 cups graham cracker crumbs
  • 1 cup walnut pieces, toasted,* finely chopped
  • 1/3 cup butter, melted
  • 3 (8 oz.) packages cream cheese, softened
  • 1 cup Hungry Jack® Original Syrup
  • 1/4 cup firmly packed light brown sugar
  • 2 tablespoons Pillsbury BEST™ All Purpose Flour
  • 3 large eggs


  • 1/2 cup heavy cream
  • 1 tablespoon Hungry Jack® Original Syrup

Preparation Instructions

  1. HEAT oven to 350°F. Combine graham cracker crumbs, walnuts and butter in medium bowl; mix well. Press in bottom and 1 1/2-inches up sides of ungreased 10-inch springform pan. Bake 8 to 10 minutes or until set.
  2. 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 until smooth.
  3. REMOVE crust from oven. Reduce oven temperature to 325°F. Pour cream cheese mixture into crust. Return to oven. Bake 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: BEAT cream and 1 tablespoon syrup in small bowl until stiff peaks form. Carefully remove sides of springform pan. Spoon or pipe topping around edge of cheesecake. Cut into wedges.
  6. *To toast nuts: Place walnuts in a dry nonstick skillet; cook over medium heat until lightly browned, stirring occasionally.
  • Nutritional Information Per Serving

    Serving Size (1/16), Calories 380 (Calories from Fat 250), Total Fat 29g (Saturated Fat 12g, Trans Fat g), Cholesterol 105mg, Sodium 240mg, Total Carbohydrate 25g (Dietary Fiber 1g, Sugars 17g), Protein 7g; Percent Daily Value*: Vitamin A 10%, Vitamin C %, Calcium 2%, Iron 4%.

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