🍰 Walnut Cheesecake – A Creamy Dessert with a Nutty Twist

This walnut cheesecake is the perfect combination of creamy filling, crunchy oat biscuit base, and a caramelized walnut topping enriched with maple syrup. Rich in flavor but balanced in texture, it’s a show-stopping dessert ideal for any special occasion or indulgent treat.

🛒 Ingredients for Walnut Cheesecake

For the crust:

50 g coconut oil

150 g whole grain oat biscuits

150 g California walnuts (divided – 50 g for the crust, 100 g for topping)

For the cheesecake filling:

400 g sour cream

600 g cream cheese with yogurt

150 g sugar + 1 tablespoon (divided)

50 g cornstarch

1 egg

200 ml heavy cream

1 packet vanilla sugar

For the topping:

• 100 ml maple syrup

👩‍🍳 How to Make Walnut Cheesecake

Step 1: Prepare the crust

Preheat the oven to 180°C (top and bottom heat) or 160°C (fan).
Grease a 26 cm (10-inch) round springform pan with butter.

Melt the coconut oil in a small pot. Finely crush the biscuits and 50 g of walnuts, then mix them with the melted coconut oil.
Pour the mixture into the prepared pan and press it down evenly to form the base.
Bake the crust for 5 minutes, then remove it from the oven and set aside.

Step 2: Make the filling

In a large bowl, gently whisk together 200 g of sour cream, the cream cheese, 150 g sugar, and cornstarch until smooth.
Add the egg and heavy cream, mixing gently to avoid incorporating air bubbles.
Pour the creamy mixture over the pre-baked crust and smooth the surface.

Bake for approximately 45 minutes at the same temperature. The edges should be set while the center may still jiggle slightly.

Step 3: Add the sour cream layer

In a separate bowl, combine the remaining 200 g sour cream, 1 tablespoon sugar, and the vanilla sugar.
Spread this mixture over the cheesecake and return it to the oven for an additional 5 minutes of baking.

Turn off the oven, leave the door slightly open, and let the cheesecake cool gradually inside. This helps prevent cracks. Once cool, refrigerate the cheesecake for at least 4 hours, preferably overnight.

Step 4: Prepare the walnut topping

Take the cheesecake out of the fridge 30 minutes before serving.
Roughly chop the remaining 100 g of walnuts and toast them in a clean skillet until lightly golden.
Add the maple syrup, bring it to a boil, then remove from heat and let it cool slightly.

Unmold the cheesecake and transfer it to a serving plate. Spoon the caramelized walnut mixture over the top.

🍽️ Serving Tip:

This cheesecake pairs wonderfully with a cup of espresso or a drizzle of extra maple syrup on the side for extra indulgence.

Enjoy every creamy, nutty, delicious bite! 💛