Categories: Desserts
Ingredients
- 8 graham crackers
- 1 cup chopped Planters Walnuts, toasted, divided
- 1/2 cup plus 2 tbsp. packed brown sugar, divided
- 2 tbsp. butter, melted
- 4 packages (8 oz each) Philadelphia cream cheese, softened
- 1 tsp pumpkin pie spice
- 1 cup sour cream
- 1 cup maple syrup, divided
- 4 eggs
- 1/2 cup whipping cream
Directions
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Heat oven to 325.
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Use pulsing action of food processor to pulse graham crackers, 3/4 cup nuts and 2 tbsp. sugar until mixture forms fine crumbs. Add butter; mix well. Press onto bottom of 9-inch springform pan. Bake 10 minutes.
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Beat cream cheese, pumpkin pie spice and remaining sugar in large bowl with mixer until blended. Add sour cream and 1/2 cup maple syrup; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
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Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
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Bring cream and remaining maple syrup to boil in medium saucepan on medium heat, stirring constantly. Simmer on medium-low heat 10-12 minutes or until reduced to about 2/3 cup, stirring frequently. Cool completely.
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Drizzle maple-flavored sauce over cheesecake just before serving; sprinkle with remaining nuts.