Everyone in my family seems to absolutely love decadent cheesecake. With maple flavor being a favorite in my family as well combining the two was sheer perfection. This cheesecake was an absolute hit with everyone who tried it.
Ingredients: For crust:
3 1/2 cups graham crackers
1 stick (1/2 cup) unsalted butter
1/2 cup pure maple syrup (preferably Grade B but if you can't find it use dark Grade A)
four 8-ounce packages cream cheese, softened
1 cup pure maple syrup
4 large eggs
1 tablespoon vanilla or maple flavoring
1/2 cup heavy cream
1. Preheat oven to 350 degrees F.
2. 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. If your springform pan leaks wrap bottom and side of pan with 2 layers of heavy-duty foil. 3. 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, 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 a rack. It is very important as soon as the cheesecake is removed from the oven to take a knife and trace it around the perimeter of the cheesecake to separate it from the springform pan. Remove the sides of the pan. Chill cake, covered, at least 8 hours. 5. Serve cheesecake in wedges, drizzled with maple syrup if desired.