Best Simple Maple Cheesecake Recipes

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MAPLE CHEESECAKE



Maple Cheesecake image

Make and share this Maple Cheesecake recipe from Food.com.

Provided by Boomette

Categories     Cheesecake

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 1/2 cups graham cracker crumbs
2 tablespoons maple sugar
1/3 cup butter, melted
375 g cream cheese, room temperature
1 cup maple syrup
4 eggs
1/2 cup heavy cream
maple syrup

Steps:

  • Preheat oven at 350°F.
  • In a bowl, mix all the crust ingredients and press lightly into bottom of 8" spring form pan.
  • Bake at 350 F 15 minutes. Remove from the oven and set aside.
  • In another bowl, whisk cream cheese and maple syrup.
  • Add the eggs and heavy cream, blend well.
  • Put the mixture in the crust.
  • Bake in the center of the oven about 1 hour.
  • Let cool in the oven, the door slightly opened, and then put in the fridge for 4 to 8 hours.
  • Serve cold with a little bit of maple syrup.

Nutrition Facts : Calories 499.1, Fat 33.7, SaturatedFat 19.6, Cholesterol 198, Sodium 333, Carbohydrate 43, Fiber 0.4, Sugar 31.1, Protein 8.2

MAPLE CHEESECAKE



Maple Cheesecake image

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield 8 to 12 servings

Number Of Ingredients 9

8 ounces shortbread cookies, finely crushed (about 1 1/2 cups)
3 tablespoons unsalted butter, melted, plus more for the pan
1/2 teaspoon salt
4 8-ounce packages cream cheese, at room temperature
2/3 cup maple sugar
3/4 cup sour cream
6 large eggs, at room temperature
1 cup pure maple syrup (grade A; dark or robust), plus more for serving
2 teaspoons pure vanilla extract

Steps:

  • Make the crust: Preheat the oven to 325˚. Combine the crushed cookies, melted butter and salt in a large bowl. Press into the bottom of a 9-inch round springform pan. Bake until golden, 15 to 18 minutes. Transfer to a rack; let cool 20 to 30 minutes.
  • Make the filling: Beat the cream cheese in a large bowl with a mixer on medium speed until smooth, about 1 minute. Add the maple sugar and beat, scraping down the bowl as needed, until light and fluffy, about 2 minutes. Reduce the mixer speed to low and beat in the sour cream. Add the eggs, one at a time, and beat until combined. Beat in the maple syrup and vanilla until smooth.
  • Brush the side of the pan above the crust with melted butter. Wrap the outside of the pan (bottom and halfway up the side) with foil to prevent leaks; set in a large roasting pan. Pour the filling into the prepared crust.
  • Transfer the cheesecake in the roasting pan to the oven and carefully pour boiling water into the roasting pan so it comes about halfway up the side of the springform pan. Bake until the edges of the cheesecake are set but the center still jiggles slightly, 1 hour 15 minutes to 1 1/2 hours. Turn off the oven and open the door for 5 seconds to let out some heat. Close the oven door and leave the cheesecake in the oven until fully set on top but the center still jiggles slightly, about 1 hour.
  • Remove the cheesecake from the water bath and remove the foil. Transfer to a rack and let cool 2 hours in the pan. Run a thin knife around the edge of the cheesecake to loosen (do not remove the springform ring), then cover and refrigerate until chilled and set, at least 8 hours or overnight. Serve with maple syrup for drizzling.

SIMPLE MAPLE CHEESECAKE



Simple Maple Cheesecake image

This recipe was printed in one of those Sunday magazine supplements. It was the first cheesecake I ever attempted and I continue to make it because it is so easy. I see some really nice, more elaborate and no doubt tastier maple cheesecake recipes on the site, and I'm going to have to try those as well, but in the meantime, it's hard to beat this for simplicity. The real maple syrup is pretty pricey, so I try to buy it in warehouse/club type stores. I have found I can get a huge bottle for the same price as a small one in the grocery store.

Provided by Zestphobia

Categories     Cheesecake

Time 1h25m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 7

2 cups honey graham cracker crumbs
4 tablespoons butter, melted
1/4 cup granulated sugar
1/2 teaspoon maple flavoring (I use the bottled artificial kind)
4 eggs
1 cup real maple syrup (not pancake syrup)
24 ounces cream cheese, softened

Steps:

  • Preheat oven to 350.
  • Combine the graham cracker crumbs, melted butter, granulated sugar and maple flavoring. I mix it together in a big measuring cup with a fork. Press it onto the bottom of a 9 inch springform pan.
  • Beat the eggs, then add the softened cream cheese and maple syrup and beat it all together well, getting it as smooth as possible. Pour over the crust and bake one hour (or slightly less in my oven) at 350.
  • Let the cake cool before serving.

Nutrition Facts : Calories 603.2, Fat 40.1, SaturatedFat 23.4, Cholesterol 214.6, Sodium 458.3, Carbohydrate 51.9, Fiber 0.6, Sugar 37.1, Protein 11.1

MAPLE SYRUP CHEESECAKE



Maple Syrup Cheesecake image

O Canada! Maple syrup lends sweetness to this decadent cheesecake masterpiece. This is totally awesome.Sooo yummy! Found this on the net and have made it many times since. Rich, but that's a good thing. Cook time includes chill time. This would be excellent topped with a few pecans!

Provided by BirdyBaker

Categories     Cheesecake

Time 10h30m

Yield 1 cheesecake, 8-12 serving(s)

Number Of Ingredients 7

24 graham crackers
1/2 cup unsalted butter, melted
1 1/2 cups dark maple syrup, plus more for drizzling on top (divided)
4 (8 ounce) packages cream cheese, room temperature
4 large eggs
1 tablespoon vanilla extract
1/2 cup whipping cream

Steps:

  • Preheat oven to 350 degrees.
  • Prepare crust: In food processor, finely grind graham crackers (you will have about 31/2 cups). In large bowl, stir together graham cracker crumbs, butter and 1/2 cup maple syrup. Press evenly into bottom and up sides of 10-inch springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.
  • Make filling: In bowl of standing mixer fitted with paddle attachment, or in food processor, beat cream cheese on low speed, scraping down sides of bowl occasionally, until smooth. Add remaining 1 cup maple syrup and eggs, 1 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 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.

Nutrition Facts : Calories 836.6, Fat 61.3, SaturatedFat 36.7, Cholesterol 281.4, Sodium 510.5, Carbohydrate 60.5, Fiber 0.6, Sugar 43.1, Protein 13.6

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