Six Ingredient Maple Walnut Cheesecake

 

Six Ingredient Maple Walnut Cheesecake

I love cheesecake. My husband loves cheesecake. Most people I know love cheesecake. Making a cheesecake is definitely a worthwhile labor of love, but sometimes my taste buds can’t sit through the amount of time that it takes to prep, cook, and chill a home baked cheesecake. 

This recipe starts with a pre-made cheesecake filling, with a little extra cream cheese for a thicker filling. Too much maple syrup would create a runny filling, but this recipe also has some maple extract to add an extra kick of flavor. The walnut crust brings it full circle for a very “fall” flavored experience. Yum!

Ingredients

• 1 container no-bake cheesecake filling (24.3 oz)

• 8 oz cream cheese

• 3 tsp maple extract

• ⅔ cup pure maple syrup

• ½ tsp cinnamon

• 6 oz pre-made walnut pie crust 

Preparation

1. Add the no bake cheesecake filling and the cream cheese into a bowl, and cream until smooth. 

2. Add the maple extract, maple syrup, and cinnamon and mix until combined. 

3. Pour the mixture into the walnut pie crust and place in the freezer for 15-20 minutes to set. 

4. Drizzle with extra maple syrup before serving.

Tips

I have only made this with the Philadelphia Cheesecake filling that comes in a tub. I have not yet tried it with the kind that comes in a box, so that could change the texture.

You can always add more or less of the extract, syrup, or cinnamon to fit your liking. Just keep in mind that adding too much maple syrup could make the filling too loose, so make sure to only add a little at a time. 

If you like the texture of the filling as is, you can skip putting it in the freezer. 

This recipe calls for pure maple syrup, and I have not tried this recipe yet with pancake syrup. If you do need to use pancake syrup, start by adding it a little at a time to see how it impacts the texture and flavor.