-
1
Heat oven to 350.
-
2
Wrap bottom and sides of a 10-inch springform pan with a double layer of foil.
-
3
In food processor grind crumbs, walnuts and brown sugar till fine. Add the melted butter till nicely blended. Press into the bottom of pan. Bake for 10 minutes.
-
4
To prepare filling beat cream cheese on medium speed till smooth. Blend in the maple syrup. Add eggs, one at a time, blending well after each addition. Beat in vanilla, flour and cream until just blended. Do not overbeat. Pour into the baked crust. (Note: I did all my mixing in my food processor) Set the springform pan in a large roasting pan and place on rack in center of oven. Pour boiling water into roasting pan until it is about halfway up the side of the springform pan. Bake for 1 hour and 15 minutes or until set but still jiggly in the middle.
-
5
I turn the oven off at this point and remove the cake from the roaster pan. I remove the roaster pan from the oven but leave the cake in there, with the door open, to cool. I've read that this helps prevent the cracking that sometimes happens while the cake cools. Refrigerate for at least 4 hours, covered. Carefully remove the sides of the pan. Drizzle with Maple Cream Sauce and top with Maple Whipped Cream. Garnish with some extra chopped walnuts, if desired.
-
6
MAPLE WHIPPED CREAM DIRECTIONS:
-
7
In a chilled bowl whip the cold whipping cream with the maple syrup till fluffy.
-
8
MAPLE CREAM SAUCE DIRECTIONS:
-
9
Combine syrup, cream and butter in a medium saucepan. Stir to blend and bring to a boil. Reduce heat to medium low, continue boiling stirring occasionally for 5 minutes. This mixture can boil quite high so be very watchful of it and reduce heat a bit if necessary. Makes about 1 1/4 cups.
