Maple Syrup Cheesecake
- 24 5x2 1/2-inch) graham crackers
- 1/2 C. (1 stick) unsalted butter, melted
- 1 1/2 C. dark maple syrup, plus more for drizzling on top (divided)
- 4 8 oz. pkg. cream cheese, room temperature
- 4 large eggs
- 1 Tbs. vanilla extract
- 1/2 C. whipping cream
Preheat oven to 350 degrees.
Prepare crust: In food processor, finely grind graham crackers (you will have about 31/2 C.). In large bowl, stir together graham cracker crumbs, butter and 1/2 C. 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.
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 C. maple syrup and eggs, 1 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 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.
Yield: 8-12 servings