Maple Syrup Cheesecake

Maple Syrup Cheesecake

24 (5-by-2 1/2-inch) graham crackers

1/2 cup (1 stick) unsalted butter, melted

1 1/2 cups dark maple syrup, plus more for drizzling on top (divided)

4 packages (8 ounces each) cream cheese, room temperature

4 large eggs

1 tablespoon vanilla extract

1/2 cup whipping cream

Preheat oven to 350 degrees.

Prepare crust: In food processor, finely grind graham crackers (you will have about 3 1/2 cups). In large bowl, stir together graham cracker crumbs, butter and 1/2 cup maple syrup. Press evenly into bottom and up sides of 10-inch springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.

Make filling: In bowl of standing mixer fitted with paddle attachment, or in food processor, beat cream cheese on low speed, scraping down sides of bowl occasionally, until smooth. Add remaining 1 cup maple syrup and eggs, 1 at a time, beating well after each addition. Add vanilla and cream and beat until just combined.

Pour filling into crust and bake in middle of oven 1 hour (cake will not be set in center but will set as it chills). Cool cake in pan on rack. Chill cake, covered, at least 8 hours and up to 4 days. Remove side of pan. Serve cheesecake in wedges, drizzled with maple syrup.

Makes 8 to 12 servings.

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