New York Maple-Walnut Cheesecake Recipe

Name: New York Maple-Walnut Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup graham-cracker crumbs; 1 cup plus 6 tablespoons sugar; 3 tablespoons unsalted butter, melted; 2 1/2 pounds cream cheese; 3 tablespoons flour; 1/2 cup grade A medium amber maple syrup; 4 eggs; 2 egg yolks; 1/4 cup heavy cream; 1 teaspoon cornstarch; 4 ounces walnut halves (about 1 cup)

Servings: persons

1
Preheat oven to 350 degrees.
2
In a bowl, mix the graham-cracker crumbs with 2 tablespoons of the sugar and stir with a fork to combine.
3
Grease the sides of a 9-inch springform pan and sprinkle it with the cracker mixture, shaking any excess back into the bowl.
4
Add the melted butter to the bowl and toss with a fork until the butter has moistened the crumb mixture.
5
Scatter the crumbs evenly over the pan bottom and press into it using the bottom of a straight-sided glass.
6
Bake for 10 minutes and let cool.
7
Raise the heat in the oven to 500 degrees.
8
With an electric mixer, beat the cream cheese until it is soft and fluffy, about 2 minutes.
9
Mix the flour with the remaining sugar and add it and half the maple syrup to the cheese in thirds, mixing after each addition.
10
Add the eggs and the yolks to the batter one by one, beating after each addition.
11
Add the heavy cream and mix again.
12
Pour the batter into the crust and bake for 15 minutes.
13
Lower the oven to 200 degrees and bake for an hour more.
14
Turn off the oven, leave the door halfway open and let the cheesecake cool in the oven for a half-hour.
15
Chill in the refrigerator for 4 hours and not more than 24.
16
When ready to serve, heat the remaining maple syrup over low heat in a small saucepan until it bubbles and let simmer gently for 1 minute, until it has thickened slightly.
17
Whisk in the cornstarch and turn off the flame.
18
Add the walnuts and turn to coat.
19
Let cool to room temperature and then spoon over the top of the cake.

1887

kcal

Calories

148

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup graham-cracker crumbs, 1 cup plus 6 tablespoons sugar, 3 tablespoons unsalted butter, melted, 2 1/2 pounds cream cheese, and more.

Yes, New York Maple-Walnut Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

New York Maple-Walnut Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions