Paleo Maple-Walnut Cheesecake w/ Cranberry Glaze


This was the first paleo cheesecake I’ve ever made and it was a 100% SUCCESS.

Depending on what kind of dairy/non-dairy “cream cheese” you use, this may or may not be 100% paleo, but, hey – to each his own. (aka get outta here paleo police!!)

I can tolerate small amounts of cheese, so, I don’t mind using goat or regular cream cheese here. At the very least, it’s refined-sugar & grain-free – and I’ll take whatever healthy shortcuts I can get!

If you enjoy cheesecake, I can guarantee you’re going to enjoy this bad boy. The maple sugar really takes it to another level and the cranberry glaze is a pleasant change from your standard raspberry, strawberry, and cherry cheesecake toppings.

If you’re intimidated by making your own cheesecake or think it’s just too time consuming, I promise it’s surprisingly easy and SO WORTH IT!

Paleo Maple-Walnut Cheesecake w/ Cranberry Glaze
  • 2 cups walnuts
  • 2 tbsp maple sugar
  • 1 tbsp butter/coconut oil, melted
  • 2 tsp vanilla
  • ½ tsp sea salt
  • ½ tsp cinnamon
  • ¼ freshly grated nutmeg
  • pinch of allspice & ground cloves
  • 4 eggs, separated, room temp
  • 2-1/2 tbsp lemon juice
  • ¾ cup + 2 tbsp maple sugar, powdered, pulverized with mortar & pestle OR blender
  • 3 - 8oz. packs dairy/non-dairy cream cheese of choice, softened
  • 1 tbsp tapioca flour
  • 1 tbsp vanilla
  • ¼ tsp freshly grated nutmeg
Cranberry Glaze:
  • 1 cup fresh/frozen cranberries
  • ¼ cup maple syrup
  • zest + juice of 1 orange
  • pinch of freshly grated nutmeg
  • pinch of sea salt
  1. Preheat oven to 325 & liberally grease a springform pan. Line the bottom with a round of parchment paper.
  2. Pulse all crust ingredients in food processor until crumbly - about 30-40 pulses.
  3. Whisk/beat egg yolks with hand mixer or electric whisk for 45 seconds, then, add cream cheese, lemon juice, vanilla, sugar, salt & nutmeg and whisk until combined. Once smooth, add tapioca flour and whisk again until combined/smooth. Set aside.
  4. In a standing mixer with clean stainless steel bowl attached, connect wire whisk attachment and whisk egg whites on high speed for exactly 1 min 30 seconds until soft peaks form. Fold frothy whites into cream cheese filling mixture until well combined.
  5. Pour filling into crust and place into a baking pan large enough to fill with water. (I used a glass 8x8.) Fill water at least ½ to ¾ of the way up the sides of the springform pan.
  6. Bake for 60 mins until lightly browned on top and center is set/firm. Make cranberry glaze while baking.
  7. Bring all glaze ingredients to a boil in a small covered saucepan over med high heat.
  8. Once boiling, reduce to med low and simmer uncovered until thick, stirring frequently & smashing softened cranberries.
  9. After 10-15 mins, once thick sauce has formed, remove from heat and pour into a glass container to cool at room temp. Refrigerate when cool.
  10. After 1 hour, remove cheesecake to cool on a wire rack and refrigerate overnight before serving with a dollop of cranberry glaze.
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Blogger at Merit + Fork
Chef de Cuisine of Merit + Fork, Nicole's posts are primarily food driven, with a dash of natural health and beauty tips for good measure.

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