Vermont Maple Syrup Cheesecake
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- 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)
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
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.