Maple Walnut Cheesecake


  • 1 sleeve graham crackers
  • 3/4 cup walnuts
  • 2 tbsp brown sugar
  • 2 tbsp butter, melted


  • 4 pkg cream cheese
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 1/2 cup maple syrup
  • 1 cup mascarpone
  • 4 eggs
  • pinch of salt


  • 1/2 cup heavy cream
  • 1/2 cup maple syrup
  • 1/2 cup walnuts

Preheat oven to 325°F / 160°. Butter or spray a 10″ springform pan.

Make crust:

Pulse together graham crackers, walnuts, and brown sugar until fine crumbs are formed. Add melted butter and pulse to combine. Press firmly onto bottom of buttered pan – a flat-bottomed glass or measuring cup works well.

Bake for 10 minutes. Remove and set aside.

Make filling:

Mix cream cheese, mascarpone, spices, and pinch of salt together until creamy. Add maple syrup and mix well

Add eggs one at a time, mixing well after each addition.

Pour into crust and smooth top.

Bake until center is barely set – about 1 hour.

Remove from oven and cool before refrigerating overnight.

Make topping:

Mix together 1/2 cup heavy cream and 1/2 cup maple syrup. Heat to boiling – stirring constantly. Reduce heat and reduce to about 2/3 cup, stirring occasionally. Stir in nuts and refrigerate.

Final assembly:

Spread cold caramel topping over cold cake almost to edge.

Slice and enjoy!