Vermont Maple Syrup Cheesecake

By jjadin

Ingredients

• or crust
• twenty-four 5- by 2 1/2-inch graham crackers
• 1 stick (1/2 cup) unsalted butter
• 1/2 cup pure maple syrup (preferably Grade B; see note, above)
• For filling
• four 8-ounce packages cream cheese, softened
• 1 cup pure maple syrup (preferably Grade B)
• 4 large eggs
• 1 tablespoon vanilla
• 1/2 cup heavy cream

Details

Servings 14

Preparation

Step 1

Preheat oven to 350° F.

Make 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.

Make filling:
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, 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 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.