Maple walnut cheesecake 楓蜜核(合)桃芝士蛋糕

Ingredients

Base:

• 1 cup (250 mL) walnut halfwalnut halves
• 3 tbsp (45 mL) packed dark brown sugar
• 2 tbsp (30 mL) butter, melted

Filling:

• 1pkg (8 oz/250 g) cream cheese, softened
• 1/3 cup (75 mL) medium maple syrup or amber maple_syrup
• 1 tsp (5 mL) vanilla
• 1 egg
• 2 tbsp (30 mL) all-purpose flour

Preparation

Base:In food processor, finely chop walnuts with brown sugar; pulse in butter. Press over bottoms of 4-oz (125 mL) mini-cheesecake cups. Bake in centre of 350°F (180°C) oven until golden at edges, about 12 minutes; let cool on rack.

Filling: Meanwhile, in large bowl, beat cream cheese until fluffy; gradually beat in syrup and vanilla until smooth. Beat in egg and flour, scraping down bowl as necessary. Pour about 3 tbsp (50 mL) over each base.
Bake in centre of 325°F (160°C) oven until edges are set but centres still jiggle slightly, about 15 minutes. Let cool on rack. Cover and refrigerate for 2 hours or until set. (Make-ahead: Refrigerate for up to 2 days.)

Maple Walnut Cheesecake Squares:
Bake base as directed in parchment paper-lined 8-inch (2 L) square metal cake pan for 18 minutes. Pour filling over cooled base and bake as directed for 35 minutes. Let cool; score into 12 pieces and top each with nut. To serve, cut into squares, wiping knife between each cut.

Recipe adapted from Canadian Living