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1
Fill a roasting pan halfway with water and set on a rack in the lower third of the oven; position another rack in the middle and preheat to 350 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil.
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2
Make the crust: Pulse the graham crackers in a food processor a few times until crushed.
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3
Add the walnuts and brown sugar and continue pulsing until finely ground.
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4
Add the melted butter, nutmeg and salt and pulse to combine.
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5
Press into the bottom and about 1 inch up the side of the prepared pan.
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6
Bake until the crust is lightly golden, about 10 minutes.
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7
Transfer to a rack and let cool completely.
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8
Make the filling: Beat the cream cheese in a stand mixer with the paddle attachment on medium speed until nearly smooth, about 1 minute.
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9
Add the maple syrup and granulated sugar and beat until smooth, about 2 more minutes.
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10
Add the eggs, one at a time, beating after each addition.
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11
Increase the speed to medium high and beat in the flour, heavy cream, lemon juice and maple extract until the filling is smooth and silky, about 1 more minute.
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12
Pour the filling into the cooled crust.
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13
Transfer the cheesecake to the oven, placing it on the middle rack directly over the water bath.
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14
Bake until golden and set around the edge but the center still jiggles slightly, about 1 hour 10 minutes.
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15
Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 5 hours or overnight.
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16
Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring.
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17
Photograph by Kana Okada
