Vermont Maple Syrup Cheesecake

malinda sargent


Recipe from Arlington INN, Arlington Vermont

pinch tips: How to Grease a Pan




24 (5 x 2 1/2-inch size) graham crackers 1/2 cup unsalted butter
1/2 cup unsalted butter
1/2 cup pure maple syrup (preferably grade b)

Directions Step-By-Step

32 ounces cream cheese, softened
1 cup pure maple syrup (preferably Grade B)
4 large eggs
1 tablespoon vanilla extract
1/2 cup heavy cream
Crust: In a food processor finely grind graham crackers (you will have about 3 1/2 cups). Melt butter.

In a large bowl stir together graham cracker crumbs, butter, and maple syrup and press evenly into bottom and up side of a 10-inch springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.

Filling: Preheat oven to 350 degrees F.

In bowl of a standing mixer fitted with paddle attachment or in a food processor beat cream cheese on low speed, scraping down side of bowl occasionally, until smooth. Add syrup and eggs, one 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 a 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.

About this Recipe

Course/Dish: Cakes