Spiced Maple-Walnut Cheesecake


  1. Heat oven to 325°F.
  2. 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 min.
  3. 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.
  4. 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.
  5. Bring cream and remaining maple syrup to boil in medium saucepan on medium heat, stirring constantly. Simmer on medium-low heat 10 to 12 min. or until reduced to about 2/3 cup, stirring frequently. Cool completely.
  6. Drizzle maple-flavored sauce over cheesecake just before serving; sprinkle with remaining nuts.


  • 8 Graham cracker squares
  • 1 cup walnuts, chopped, toasted, divided
  • 1/2 cup + 2 tbsp sugar, brown, packed, divided
  • 2 tbsp butter, melted
  • 4 8 oz packages Kraft® Philadelphia Original Cream Cheese, softened
  • 1 tsp Pumpkin pie spice
  • 1 cup sour cream
  • 1 cup maple syrup , divided
  • 4 egg(s)
  • 1/2 cup Whipping cream