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Chocolate-Maple-Walnut Cheesecake




Source of Recipe


Hungry Jack


Recipe Introduction


This chocolate-maple-walnut cheesecake is a decadent delight, perfect for a special occasion. Garnish each serving, if you wish, with a sprinkling of chopped walnuts.


Recipe Link: http://www.hungryjack.com/recipes/recipe_detail.asp?recipeid=8015&mealDesc=Desserts

List of Ingredients




CHEESECAKE
1 1/2 cups graham cracker crumbs
1 cup walnut pieces, toasted, finely chopped
1/3 cup butter, melted
3 (8-oz.) pkg. cream cheese, softened
1 cup Hungry Jack® Microwave Ready Regular Syrup
1/4 cup firmly packed brown sugar
2 tablespoons Pillsbury BEST® All Purpose or Unbleached Flour
3 eggs
3 oz. semisweet chocolate, melted
1 tablespoon imitation maple flavor
TOPPING
1/2 cup whipping cream
1 tablespoon Hungry Jack® Microwave Ready Regular Syrup

Recipe



Preparation Directions:
1. Heat oven to 350°F. In medium bowl, combine graham cracker crumbs, walnuts and butter; mix well. Press in bottom and 1 1/2 inches up sides of ungreased 10-inch springform pan. Bake at 350°F. for 8 to 10 minutes or until set.
2. Meanwhile, beat cream cheese in large bowl at medium speed until smooth and creamy. Gradually beat in 1 cup syrup, brown sugar and flour until well blended. At low speed, add eggs 1 at a time, beating just until combined. Add melted chocolate and maple flavor; beat until smooth.
3. Remove crust from oven. Reduce oven temperature to 325°F. Pour cream cheese mixture into crust. Return to oven. Bake at 325°F. for 55 to 65 minutes or until set. Cool on wire rack 30 minutes.
4. Run knife around edges of cheesecake to loosen. Cool 2 hours or until completely cooled. Refrigerate at least 8 hours before serving.
5. Just before serving, in small bowl, beat cream and 1 tablespoon syrup until stiff peaks form. Carefully remove sides of springform pan. Spoon or pipe topping around edge of cheesecake. Cut into wedges.

Serving size:
16 servings