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Instructions |
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Wrap bottom and sides of 10-inch springform pan with
aluminium foil. Grind graham crumbs, half the
walnuts and brown sugar until fine. Mix in bowl with
butter. Press into bottom of springform pan. Bake at
350 degrees for 10 minutes.
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Beat cream cheese until smooth. Blend in maple
syrup. Add eggs one at a time, blending well after
each addition. Beat in vanilla, flour and cream. Do
not overbeat. Pour in prepared crust.
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Set pan in large roasting pan. Pour boiling water
into the roasting pan until it is about halfway up
the side of the cheesecake. Place on rack in center
of oven.
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Bake for 1.25 hours until it is set but jiggly in
center. Cool and refridgerate covered for at least 4
hours. Carefully remove sides of pan. Serve with
whipped cream, drizzle with syrup, top with walnuts.
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| Serving
Suggestions |
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For a pie, half the recipe and use pre-made crust
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Originally Submitted
3/18/2013
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