Categories: Desserts

Ingredients

• 8 graham crackers
• 1 cup chopped Planters Walnuts, toasted, divided
• 1/2 cup plus 2 tbsp. packed brown sugar, divided
• 2 tbsp. butter, melted
• 4 packages (8 oz each) Philadelphia cream cheese, softened
• 1 tsp pumpkin pie spice
• 1 cup sour cream
• 1 cup maple syrup, divided
• 4 eggs
• 1/2 cup whipping cream

Directions

1. Heat oven to 325.

2. Use pulsing action of food processor to pulse graham crackers, 3/4 cup nuts and 2 tbsp. sugar until mixture forms fine crumbs. Add butter; mix well. Press onto bottom of 9-inch springform pan. Bake 10 minutes.

3. Beat cream cheese, pumpkin pie spice and remaining sugar in large bowl with mixer until blended. Add sour cream and 1/2 cup maple syrup; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

4. Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

5. Bring cream and remaining maple syrup to boil in medium saucepan on medium heat, stirring constantly. Simmer on medium-low heat 10-12 minutes or until reduced to about 2/3 cup, stirring frequently. Cool completely.

6. Drizzle maple-flavored sauce over cheesecake just before serving; sprinkle with remaining nuts.

Email to a friend | Print this recipe | Back