VERMONT MAPLE SYRUP CHEESECAKE

Vermont Maple Syrup Cheesecake image

Provided by malinda sargent

Categories Cakes

Number Of Ingredients 3

24 (5 x 2 1/2-inch size) graham crackers 1/2 cup unsalted butter
1/2 cup unsalted butter
1/2 cup pure maple syrup (preferably grade b)

Steps:

1. ***Filling*** 32 ounces cream cheese, softened 1 cup pure maple syrup (preferably Grade B) 4 large eggs 1 tablespoon vanilla extract 1/2 cup heavy cream
2. Crust: In a food processor finely grind graham crackers (you will have about 3 1/2 cups). 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. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage. Filling: Preheat oven to 350 degrees F. 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, one 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 a 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.