There are so many delightful flavors that perfectly complement each other in this rich, impressive cheesecake. The hint of cinnamon in the crust goes wonderfully well with the maple-brown sugar filling. The homemade maple-glazed chestnuts just takes it over the top. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 375° until set, 8-10 minutes. Cool on a wire rack. Reduce heat to 325°., For filling, in a small saucepan, bring 1-1/2 cups maple syrup to a low boil; cook until reduced to about 1 cup. Cool to room temperature., In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the sour cream, flour, vanilla, salt and cooled syrup. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., For candied chestnuts, in a small bowl, combine sugar and salt. Add chestnuts; toss to coat. Spread evenly onto a greased 15x10x1-in. baking pan. Bake at 350° until golden brown, 15-19 minutes, stirring once after 10 minutes. Immediately transfer to a waxed paper-lined baking sheet; cool completely. , Remove rim from pan. Serve cheesecake with chestnuts and maple syrup.
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