S P I C E D M A P L E - WAL­NUT CHEESE­CAKE

Prep Time: 30 min. To­tal Time: 6 hours 40 min. Makes: 16 serv­ings

Rachael Ray Every Day - - Contents -

WHAT YOU NEED

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 pkg. (8 oz. each) PHILADEL­PHIA Cream Cheese, soft­ened 1 tsp. pump­kin pie spice 1 cup BREAKSTONE'S or KNUD­SEN Sour Cream 1 cup maple syrup, di­vided 4 eggs 1/2 cup whip­ping cream

MAKE IT

HEAT oven to 325°F. 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. 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. 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. 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. DRIZ­ZLE maple-fla­vored sauce over cheese­cake just be­fore serv­ing; sprin­kle with re­main­ing nuts. Sub­sti­tute: Com­bine 1/2 tsp. ground cin­na­mon, 1/4 tsp. ground gin­ger, and dash each of ground all­spice and ground cloves; use in­stead of the pump­kin pie spice.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.