Maple Mascarpone Cheesecake
With a maple-scented, butter-smooth filling and nutty graham cracker crust, this cheesecake leans toward more adult palates. Top it with drifts of whipped cream and a crown of walnut brittle.
WALNUT CARAMEL BRITTLE
Preheat oven to 350°. Line a 15×10-inch baking pan with parchment paper. Spread 1 cup chopped walnuts evenly in pan. Bake until fragrant and toasted, about 8 minutes. Remove from oven. In a small saucepan, bring 1 cup granulated sugar and 1/4 cup water to a boil over medium-high, stirring to dissolve sugar. Cook, stirring occasionally, until amber-color and a candy thermometer reads 350°, 8 to 10 minutes. Pour over walnuts (don’t stir). Let cool 20 minutes. Break into pieces.
Mascarpone cheese is a rich and creamy Italian cream cheese. Look for it in plastic tubs in the specialty cheese section of your supermarket.