- 16
Ingredients
- FILLING:
- 2 cups graham cracker crumbs
- 1/3 cup butter, melted
- 3 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1-1/2 cups maple syrup
- 3 packages (8 ounces each) cream cheese, softened
- 1/2 cup packed brown sugar
- 2/3 cup sour cream
- 3 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 eggs, lightly beaten
- COMPOTE:
- 2 cups fresh or frozen cranberries, thawed
- 2/3 cup dried cranberries
- 1 cup maple syrup
- 1/2 cup packed brown sugar
Preparation
Step 1
Place greased 9-in. springform pan on double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
Combine cracker crumbs, butter, sugar and cinnamon; press onto bottom and 1-1/2 in. up sides of prepared pan. Place pan on baking sheet. Bake at 375° for 8-10 minutes or until set. Cool on wire rack. Reduce heat to 325°.
Meanwhile, place maple syrup in small saucepan. Bring to boil; cook until syrup is reduced to about 1 cup. Cool to room temperature; set aside.
In large bowl, beat cream cheese and brown sugar until smooth. Beat in sour cream, flour, vanilla, salt and cooled syrup. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on wire rack for 10 minutes. Carefully run knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
In large saucepan, combine cranberries, syrup and brown sugar. Cook over medium heat until the berries pop, about 10 minutes. Serve warm with cheesecake.