crust:
- 1 sleeve graham crackers
- 3/4 cup walnuts
- 2 tbsp brown sugar
- 2 tbsp butter, melted
filling:
- 4 pkg cream cheese
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/2 cup maple syrup
- 1 cup mascarpone
- 4 eggs
- pinch of salt
topping:
- 1/2 cup heavy cream
- 1/2 cup maple syrup
- 1/2 cup walnuts
Preheat oven to 325°F / 160°. Butter or spray a 10″ springform pan.
Make crust:
Pulse together graham crackers, walnuts, and brown sugar until fine crumbs are formed. Add melted butter and pulse to combine. Press firmly onto bottom of buttered pan – a flat-bottomed glass or measuring cup works well.
Bake for 10 minutes. Remove and set aside.
Make filling:
Mix cream cheese, mascarpone, spices, and pinch of salt together until creamy. Add maple syrup and mix well
Add eggs one at a time, mixing well after each addition.
Pour into crust and smooth top.
Bake until center is barely set – about 1 hour.
Remove from oven and cool before refrigerating overnight.
Make topping:
Mix together 1/2 cup heavy cream and 1/2 cup maple syrup. Heat to boiling – stirring constantly. Reduce heat and reduce to about 2/3 cup, stirring occasionally. Stir in nuts and refrigerate.
Final assembly:
Spread cold caramel topping over cold cake almost to edge.
Slice and enjoy!
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