Maple Liqueur Glazed Cheesecake
2 cups crushed vanilla wafers
1/3 cup melted butter
3 pkgs. (8 oz. each) light cream cheese, softened
1/4 cup sugar
1/2 cup Sweet Sippin Maple Whiskey
2 cups light sour cream
3 tablespoons sugar
1 teaspoon Sweet Sippin Maple Whiskey
1/2 cup sugar
1-1/2 tablespoons cornstarch
3/4 cup water
1/3 cup Sweet Sippin Maple Whiskey
1 egg yolk, beaten
1 tablespoon butter
Base: Mix well and press into a 9 inch spring-form pan. Bake in a 350 degree oven for 5 minutes.
Filling: Process or mix well until mixture is smooth and creamy. Pour into baked crust. Bake at 350ºF for 35 to 40 minutes or until a sharp knife inserted near the center comes out clean.
Topping: Mix well and pour over cake. Bake 20 minutes or until set. Remove from oven and allow to cool for 1 hour.
Glaze: Mix sugar, cornstarch, water and Maple Whisky in a microwave safe dish. Cook on high for 3 minutes or until mixture comes to a boil. Remove from oven and stir part of the cooked mixture into the beaten egg. Add remaining egg mixture to the hot mixture and cook at 70% power for 1 minute. Stir in butter. Allow to cool before pouring carefully over the cheesecake. Refrigerate at least 6 hours or over overnight.