Fearless Maple Walnut Cheesecake

Yield: 14 slices
Serving size: 1 slice

Ingredients

• 1 Fearless Graham Cracker Crust or other low-carb crust recipe of choice
• Suggestion: Add 1 tsp of pure maple extract to list of crust ingredients

Filling

• 24 oz (3 8-oz bars) cream cheese, softened
• ½ cup plain whole milk Greek yogurt
• ½ cup Monksweet or equivalent granular sweetener
• 3 large eggs 
• 1 Tbsp maple extract
• 1 Tbsp vanilla extract

Topping

• 1 cup chopped Fearless Maple Glaze Candied Walnuts

Instructions

Pie Crust

1. Preheat the oven to 350 degrees Fahrenheit.
2. Line the bottom of a 9-inch springform pan and prepare the pie crust according to recipe (Note: crust can be prepared in advance).

Filling

1. In a large mixing bowl, use an electric or hand mixer to blend together the cheesecake filling ingredients until smooth.
2. Use a spatula to pour the filling onto the prepared and cooled crust in the springform pan. Note: If your springform pan and the bottom pan do not create a perfect seal, place the cheesecake on a sheet pan with a shallow outer rim prior to placing in the oven. 
3. Bake for 55 to 60 minutes, covering with foil after 30 minutes (filling will not be completely set in the center but will continue to set as it chills).
4. Turn the oven off but leave the cheesecake in the oven with the door slightly ajar for an additional 5 to 10 minutes.
5. Cover and refrigerate the cheesecake for a minimum of 4 hours (or overnight) and top with chopped walnuts just before serving.