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Maple Cheese Cake




Source of Recipe


internet


List of Ingredients




For crust
25 sheets of graham crackers or (3 1/2-c.) prepared graham crackers crumbs
4 T. butter
1/2 c. pure Vermont maple syrup, grade B

For filling
4 (8-oz.) pkgs. Cabot cream cheese, softened
1 c. pure Vermont maple syrup, grade B
4 lg. eggs
1 T. vanilla extract
1/2 c. heavy cream
Vermont maple syrup if desired for drizzling, grade A


Recipe



Preheat oven to 350°. For making the crust: in a food processor, finely grind graham crackers. This should give you about 3 1/2 cups. Melt butter. In a large bowl, stir together graham cracker crumbs, butter, and maple syrup. Press evenly into bottom and up side of a 10-inch spring-form pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage. For making the filling: in food processor bowl, beat cream cheese on low speed, occasionally scraping down side of bowl, until smooth. Add syrup, and eggs, 1 at a time, beating well after each addition. Add vanilla extract, and heavy cream, and beat until just combined. Pour filling into crust and bake in middle of preheated oven for 1 hour. Cake will not be set in center, but will set as it chills. Cool cake in pan on a rack. Chill cake, covered, at least 8 hours in refrigerator. Remove side of pan. Serve cheesecake in wedges, drizzled with maple syrup.