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.

Source: Midwest Living


Credit: Brie Passano

Recipe Summary

30 mins
10 hrs 45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°. Butter a 9-inch springform pan. For crust, in a food processor or blender, combine walnut pieces and 1/4 cup granulated sugar; pulse to fine crumbs. Add graham cracker crumbs and 1/4 cup melted butter; pulse to mix. Press crumb mixture firmly onto bottom of prepared pan. Place springform pan in a shallow baking pan. Bake until crust is firm and lightly browned on edges, about 12 minutes. Cool completely on a wire rack. Butter sides of cooled pan.

  • For filling, in a large mixing bowl, beat cream cheese and mascarpone cheese with a mixer on medium until light and fluffy, about 30 seconds. Add 1/3 cup granulated sugar and the brown sugar. Beat on medium until well combined. Stir in eggs, 1 teaspoon vanilla, the maple flavoring and 1/4 teaspoon salt. Pour filling onto cooled crust. Bake until a 2 1/2-inch area around edges is set when gently shaken, 35 to 40 minutes.

  • While filling bakes, in a small bowl, stir together yogurt, maple syrup, 1/2 teaspoon vanilla and 1/8 teaspoon salt. Spread yogurt mixture evenly over cheesecake, spreading to within 1/2 inch of edges. Bake 10 minutes more. Remove from oven; while hot, run a small sharp knife around the edges of the cheesecake. Cool completely in pan on a wire rack. Cover and chill at least 8 hours or overnight before serving.

  • Using a small sharp knife, again loosen cheesecake from sides of pan; remove sides of pan. Garnish with Walnut Caramel Brittle and, if desired, whipped cream.


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.

Nutrition Facts

332 calories; fat 15g; cholesterol 93mg; saturated fat 12g; carbohydrates 21g; mono fat 4g; poly fat 4g; insoluble fiber 1g; sugars 17g; protein 6g; vitamin a 674IU; vitamin c 0.1mg; riboflavin 0.2mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 14.3mcg; vitamin b12 0.2mcg; sodium 209mg; potassium 113mg; calcium 88mg; iron 0.6mg.