Best Maple-Cranberry Cheesecake |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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This maple cheesecake recipe may look intimidating, but it's not. If you make one holiday dessert, this is the 5-star dessert to showcase. â Tonya Burkhard, Davis, Illinois Ingredients:
2 cups graham cracker crumbs |
1/3 cup butter, melted |
3 tablespoons sugar |
1/2 teaspoon ground cinnamon |
filling: |
1-1/2 cups maple syrup |
3 packages (8 ounces each) cream cheese, softened |
1/2 cup packed brown sugar |
2/3 cup sour cream |
3 tablespoons king arthur unbleached all-purpose flour |
2 teaspoons vanilla extract |
1/4 teaspoon salt |
4 eggs, lightly beaten |
compote: |
2 cups fresh or frozen cranberries, thawed |
2/3 cup dried cranberries |
1 cup maple syrup |
1/2 cup packed brown sugar |
Directions:
1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. Combine the cracker crumbs, butter, sugar and cinnamon; press onto the bottom and 1-1/2 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 375° for 8-10 minutes or until set. Cool on a wire rack. Reduce heat to 325°.
3. Meanwhile, place maple syrup in a small saucepan. Bring to a boil; cook until syrup is reduced to about 1 cup. Cool to room temperature; set aside.
4. In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the sour cream, flour, vanilla, salt and cooled syrup. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
5. Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
6. In a large saucepan, combine the cranberries, syrup and brown sugar. Cook over medium heat until the berries pop, about 10 minutes. Serve warm with cheesecake. Yield: 16 servings (2 cups compote).
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