Servings: 16 servings
Ingredients
- 8 graham crackers
- 1 Cup chopped walnuts toasted, divided
- 1/2 Cup brown sugar
- 2 Tbsp brown sugar
- 2 Tbsp butter melted
- 4 packages 8oz cream cheese
- 1 tsp pumpkin pie spice
- 1 Cup sour cream
- 1 Cup maple syrup divided
- 4 eggs
- 1/2 Cup whipping cream
Instructions
- Heat oven to 325 F
- Use pulsing action of food processor to pulse graham crackers, 3/4 cup nuts, and 2 tablespoons sugar until mixture forms fine crumbs. Add butter; mix well. Press onto bottom of 9-inch springform pan. Bake 10 minutes.
- Beat cream cheese, pumpkin pie spice and remaining sugar in a 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.
- Bake 1 hour until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Bring cream and remaining maple syrup to boil in medium saucepan on medium heat, stirring constantly. Simmer on medium-low heat 10 to 12 minutes or until reduced to about 2/3 cup, stirring frequently. Cool completely.
- Drizzle maple-flavored sauce over cheesecake just before serving; sprinkle with remaining nuts.
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