Prep Time 20m
Cook Time 75m
Ready Time 720m
Yield 16 servings

  • 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
Preparation Directions
  • Step 1Heat oven to 350°F. 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.
  • Step 2Beat 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.
  • Step 3Remove crust from oven. Reduce oven temperature to 325°F. Pour cream cheese mixture into crust. Return to oven. Bake 55 to 65 minutes or until set. Cool on wire rack 30 minutes.
  • Step 4Run knife around edges of cheesecake to loosen. Cool 2 hours or until completely cooled. Refrigerate at least 8 hours before serving.
  • Step 5Just 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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