Maple Walnut Cheesecake

Maple Walnut 2

Things you’ll need besides regular kitchen appliances:

 

  • Blender, food processor, or electric mixer.
  • Springform pan.

 

The Crust:

  • Nine (9) Graham Crackers
  • Four (4) TBSP of melted butter
  • Optional One quarter (¼) cup of maple or granulated sugar

 

  1. Preheat your oven to 350 degrees. Just do it.
  2. Place your graham crackers in a ziploc bag and beat the hell out of them for what they did. Continue abusing them until they reach a uniform fine crumb texture.
  3. Add the pulverised crumbs to a mixing bowl with the melted butter (and sugar if you wish) and mix until you achieve a crumbly texture. It should ball up when whisked.
  4. Spread uniformly in the springform pan, pressing down on the bottom and pinching up on the sides ½ to a full inch.

 

The Filling:

  • Twenty four (24) oz of softened cream cheese (not that whipped garbage either)
  • Four (4) eggs
  • One (1) cup of REAL maple syrup (I prefer dark VT grade-A dark.)  

 

  1. In a mixing bowl, food processor, or blender, mix the cream cheese until it’s soft.
  2. If in a blender or food processor, incorporate the maple syrup and the eggs at once and mix until smooth.
  3. If in a mixing bowl, add the maple syrup first and the eggs one at a time on low until the filling is smooth and uniform.
  4. Pour the filling into the crust and bake for 45-50 minutes. The cake should be slightly jiggly when pulled from the oven.
  5. Allow the cheesecake to cool at room temperature, then refrigerate for four (4) hours.  
  6. Pop it out of your springform pan. Do not cut it while it’s on the bottom of the pan you animal. That’s how you ruin it.

 

Topping:

  • Walnuts
  • More of that sweet, sweet syrup — 4oz

 

  1. Chop your walnuts into respectable pieces. And artistically top the cheesecake with them after refrigeration.
  2. Drizzle the syrup over the top and dazzle your friends with some dope cheesecake. And, obviously share this thing.

Maple Walnut 1

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