Dessert

Sugar Shack Maple-Walnut Cheesecake

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prep time

20 min

total time

6 hr 10 min

makes

16 servings, 1 piece (74 g) each

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photo by:

kraft

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What You Need

16 Christie Maple Leaf Cookies, finely crushed (about 2 cups)

1/4 cup finely chopped walnuts

1/3 cup butter, melted

3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

3/4 cup maple syrup, divided

3 eggs

2 Tbsp. walnut pieces

Make It

HEAT oven to 350°F.

COMBINE first 3 ingredients; press onto bottom of 9-inch springform pan.

BEAT cream cheese and 1/2 cup syrup in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

DRIZZLE with remaining syrup just before serving; top with walnut pieces.

kraft kitchens tips

Make Ahead

Cheesecake can be made ahead and frozen. Just prepare, bake and cool as directed. Do not add toppings. Wrap tightly in plastic wrap and freezer-weight foil; freeze up to 2 months. Remove from freezer the day before serving and place in the refrigerator to thaw. Add toppings just before serving.

Size-Wise

Dessert can be part of a balanced diet, but remember to keep tabs on portions.

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rating

Amazing! Made this cheesecake for my mom's birthday and it was a huge hit! The maple leaf cookies in the crust were delicious and I made a maple sauce instead of plain syrup for on top with some toasted walnuts. Will definitely be making this again!
posted by a cook | on 6/14/2011

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I followed everyone's advice and added maple extract to the cheesecake mixture to boost the flavour. This is a fantastic cheesecake and everyone in my coffee group loves it.
posted by jennifer.s.maddock | on 12/22/2010

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This was fun and difficult at the same time! I had so many to back for (25 ppl), my 13 year old asked if we could make smaller cakes and we used the muffin and cupcake pans and adjusted the cooking time (we just watched, we had a blast and can't wait for the family to eat them at the Christmas party this weekend Dec 11
posted by big_mama3 | on 12/6/2010

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I made this for Thanksgiving Dinner... it was amazing!!! I was a little disappointed that the cake cracked, but c'est la vie. I boiled the syrup (started with a 1/2 cup)that is used for the topping to make it a little thicker. About 2 or 3 minutes made the syrup tighten up... Everyone wanted the recipe. Yeah Kraft!
posted by lmshaw | on 10/11/2010

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I made this for a family dinner and even the children wouldn't eat it. It was not very "mapley". Also, the recipe called for the maple cookies - was the filling in the cookies to be included when making the crust? This was not indicated in the recipe so I was not sure (I made a graham crust with crushed walnuts instead).
posted by a cook | on 4/28/2010

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I really liked how this cheesecake turned out. It wasn't too sweet, but had a wonderful flavour. It made a great dessert for Thanksgiving.
posted by rmerrithew | on 4/7/2010

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Everyone Loved It! Nice complement to the easter Ham basted with maple syrop. Opted out of the nuts and added 4 more cookies to the bottom (nut allergies in the family). I also added 1 more block of cream cheese, 1 egg and increased the maple syrup to 2/3 cup to make it thicker. It was a hit. Secret to this dessert is to use good quality real maple syrop. Would make it again and again and again....
posted by mertesk | on 4/6/2010

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This recipe was disappointing. The maple cookie crust was good but the cheesecake itself didn't taste at all like maple. It would have probably have had more flavor if I used a darker maple syrup. If I were to try it again, I would make the crust but completely modify the cheesecake.
posted by merrybaker | on 11/29/2008

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Delicious and very easy to make! I'm crazy about anything maple.
posted by shelley.simmons | on 5/30/2008

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The cake didn't turn out very high... but I'm going to take responsibility for that because it was my first cheesecacke. But my maple-loving friend said that, although she loved the crushed maple cookie crust, it just didn't have the maple POW! we were hoping for. I'd try it again and maybe use a little maple extract for that extra punch.
posted by a cook | on 3/2/2008