Vermont Maple Syrup Cheesecake
Crust:
3 1/2 cups graham crackers, finely ground
1/2 cup unsalted butter, melted
1/2 cup maple syrup
Filling:
4 8 ounce packages cream cheese, softened
1 cup maple syrup
4 eggs
1 tablespoon vanilla extract
1/2 cup heavy cream
Preheat oven to 350F.
Butter and place parchment paper in the bottom of a 10 inch springform pan. For the crust; in a large bowl combine graham cracker crumbs, butter and maple syrup. transfer mixture to prepared pan and press crumbs evenly over the bottom and up the sides of the pan.
For filling; place cream cheese in a mixer bowl and beat, on low speed, until smooth. Add syrup and eggs, one at a time, beating well after each addition. Add vanilla and heavy cream and beat until just combined. transfer mixture to prepared crust and bake, on middle rack, for 1 hour; cake will not be set in center but will set as it cools. Cool cake in pan on a rack.
Refrigerate completely cooled cake, covered, at least 8 hours before serving. Serve wedges of cheesecake drizzled with maple syrup.
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