2 cups honey graham cracker crumbs
4 tablespoons butter, melted
1/4 cup maple sugar (see note)
4 eggs, beaten
1 cup real maple syrup
3 pkgs. (8 oz. each) cream cheese, softened
Combine crust ingredients and press into a 9-inch springform pan:
Beat the cream cheese and maple syrup until very smooth, about 8 – 10 minutes and then incorporate the eggs, beating until just blended. Let rest 5 minutes and pour into the pan. Pour over the crust. Bake for 1 hour.
Tips from the test kitchen: This cheesecake is great without sauces or fruit. Let the maple syrup flavor wear the crown. Cool.
Note: may substitute 1/4 cup granulated sugar and 1/2 teaspoon maple flavoring for maple sugar