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Prep Time: 30 Minutes Cook Time: 600 Minutes |
Ready In: 630 Minutes Servings: 10 |
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O Canada! Maple syrup lends sweetness to this decadent cheesecake masterpiece. This is totally awesome.Sooo yummy! Found this on the net and have made it many times since. Rich, but that's a good thing. Cook time includes chill time. This would be excellent topped with a few pecans! Ingredients:
24 graham crackers |
1/2 cup unsalted butter, melted |
1 1/2 cups dark maple syrup, plus more for drizzling on top (divided) |
4 (8 ounce) packages cream cheese, room temperature |
4 large eggs |
1 tablespoon vanilla extract |
1/2 cup whipping cream |
Directions:
1. Preheat oven to 350 degrees.
2. Prepare crust: In food processor, finely grind graham crackers (you will have about 31/2 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.
3. 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.
4. 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.
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