Maple Syrup Cheesecake recipe

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Ingredients

3 ½ cups graham cracker crumbs
½ cup maple syrup
½ cup unsalted butter, melted
4 (8 ounce) packages cream cheese, softened
1 cup maple syrup
4 eggs
½ cup heavy whipping cream
1 tablespoon vanilla extract

Nutrition Info

715.2 calories
carbohydrate: 57.3 g
cholesterol: 213.7 mg
fat: 49.9 g
fiber: 0.8 g
protein: 11.7 g
saturatedFat: 29.3 g
servingSize: -
sodium: 481.2 mg
sugar: 37.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C). Grease a 10-inch cake pan, line bottom with parchment paper.

  2. Combine graham cracker crumbs, 1/2 cup maple syrup, and butter in a large bowl. Press over the bottom and up the sides of the cake pan.

  3. Beat cream cheese in a bowl with an electric mixer until smooth. Add 1 cup maple syrup and eggs, one at a time, beating well after each addition. Add heavy cream and vanilla extract, beat until just combined. Pour over the graham cracker crust.

  4. Bake in the preheated oven until surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour. Transfer to a wire rack to cool completely, about 1 hour. Refrigerate until firm, 8 hours to overnight.

Recipe Yield

1 10-inch cheesecake

Recipe Note

Large, rich cheesecake with maple syrup in the filling and crust.

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