Maple-Nut Cheesecake

Maple-Nut Cheesecake requires around 1 hour and 30 minutes from start to finish. One portion of this dish contains roughly 7g of protein, 35g of fat, and a total of 416 calories. This recipe serves 12. For $1.15 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 87 people were impressed by this recipe. If you have cream cheese, butter, walnuts, and a few other ingredients on hand, you can make it. It works well as a side dish. It is brought to you by Taste of Home. All things considered, we decided this recipe deserves a spoonacular score of 19%. This score is rather bad. Try Maple-Nut Cookies with Maple Icing, Maple Cheesecake with Maple-Cranberry Compote, and Maple Nut Twist for similar recipes.

Servings: 12

Preparation duration: 45 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix the cracker crumbs, walnuts and sugar; stir in butter. Press onto bottom and 1 in. up sides of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack. For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the maple flavoring, extract and lemon peel. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake for 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan. If desired, drizzle cheesecake with melted chocolate. Yield: 12 servings. Originally published as Maple-Nut Cheesecake in Taste of Home Nutritional Facts 1 slice equals 434 calories, 35 g fat (20 g saturated fat), 146 mg cholesterol, 300 mg sodium, 22 g carbohydrate, trace fiber, 8 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.

2. In a small bowl, mix the cracker crumbs, walnuts and sugar; stir in butter. Press onto bottom and 1 in. up sides of prepared pan.

3. Place pan on a baking sheet.

4. Bake at 325° for 10 minutes. Cool on a wire rack.

5. For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the maple flavoring, extract and lemon peel.

6. Add eggs; beat on low speed just until blended.

7. Pour into crust.

8. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.

9. Bake for 45-55 minutes or until center is just set and top appears dull.

10. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight.

11. Remove rim from pan. If desired, drizzle cheesecake with melted chocolate.

Nutrition Information:

covered percent of daily need