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Walnut Cheesecake

Walnut Cheesecake

 
Walnut Cheesecake

Note

After trying Walnut Cheesecake at a local family owned bistro, I couldn’t help myself. I had to ask the waitress:

“WHAT IS IN THIS CHEESECAKE??”  She came back with the words: spices, walnuts and cloves scratched on an already used napkin. (I’m really hoping it was my napkin.) I decided to take matters in my own hands. I came home to look the full recipe up on the internet. I found recipes alright, but none with these limited ingredients.  Instead, I combined four different recipes and Viola, Here she is!

First of all, there are a couple of tricks to these cheesecakes: set all your items out and do something else for an hour.  Your cream cheese, eggs and butter really should be at room temperature or it won’t blend correctly and honestly won’t take as good.  Trust me! Secondly, don’t overcook your cheesecake, when it starts splitting on the top, you know it’s time to take this baby OUT!

The picture is shown without walnuts and or caramel due to overindulgence of taste testers, but I’m hearing that chocolate sauce instead of caramel does just as well!

Directions

CRUST
Step 1
Mix 2 and 1/2 cups of ground Cinnamon graham crackers.
1/2 cup of brown sugar 3
3/4 cup of ground walnuts
1 stick of melted butter
1 large tablespoon of cinnamonIn a food processor, combine your cookies, then walnuts and brown sugar until blended. Add butter. Grease bottom and sides of your 10 inch spring form pan. press on the bottom and sides of the pan. Bake for 8 minutes at 325 degrees
CHEESECAKE FILLING
Step 2
4 packages of cream cheese (8oz each)
4 large eggs
2 teaspoons of vanilla extract
3 tablespoons of flourBlend together your cream cheese until smooth. Add maple syrup. add eggs, one at a time. Blend well. Add vanilla, flour, and cream and gently blend all together. Don’t get crazy with the blending – such as don’t crank up and the blender and start a load of laundry. It just doesn’t take much! Pour mixture into your spring form pan and bake for 1 hour at 325.
Step 3
Cool in the pan and refrigerate for AT LEAST FOUR HOURS!!! Do not get over excited to pop that spring form pan open and taste your cheesecake masterpiece. Opening the pan before the cheesecake is set produces a disasterpiece ~ instead of a masterpiece!
Once cooled, carefully remove sides of spring form pan and cut into slices. Add caramel, whipped cream and walnuts. ENJOY!
Step 4
The picture is shown without walnuts and or caramel due to overindulgence of taste testers, (My children and myself) but I’m hearing that chocolate sauce instead of caramel does just as well!

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