Live Music from the North Pole!


Makes 16 servings


With the flavors of  autumn, this Maple Walnut Cheesecake is sure to be a family fall favorite.



1 1/2 cups graham cracker crumbs

1 cup walnut pieces, toasted,* finely chopped

1/3 cup butter, melted

3 (8 oz.) packages cream cheese, softened

1 cup HUNGRY JACK Original Syrup

1/4 cup firmly packed light brown sugar

2 tablespoons PILLSBURY BEST All Purpose Flour

3 large eggs



1/2 cup heavy cream

1 tablespoon HUNGRY JACK Original Syrup



1.Heat oven to 350 degrees. Combine graham cracker crumbs, walnuts, and butter in medium bowl; mix well. Press in bottom and 1 1/2-inches up sides of ungreased 10-inch springform pan. Bake 8 to 10 minutes, or until set.

1.Beat cream cheese in large bowl at medium speed until smooth and creamy. Gradually beat in 1 cup syrup, brown sugar, and flour until well blended. At low speed, add eggs 1 at a time, beating until smooth.

2.Remove crust from oven. Reduce oven temperature to 325 degrees. Pour cream cheese mixture into crust. Return to oven. Bake 55 to 65 minutes, or until set. Cool on wire rack 30 minutes.

3.Run knife around edges of cheesecake to loosen. Cool 2 hours, or until completely cooled. Refrigerate at least 8 hours before serving.

4.Just before serving: beat cream and 1 tablespoon syrup in small bowl until stiff peaks form. Carefully remove sides of springform pan. Spoon, or pipe, topping around edge of cheesecake. Cut into wedges.

TIP: To toast nuts, place walnuts in a dry nonstick skillet; cook over MEDIUM heat until lightly browned, stirring occasionally.


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