Maple Cream Cheesecake
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Why I Love This Recipe
Ingredients You'll Need
4 tablespoons melted butter
1-3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
2-1/2 pkgs. (8 oz. each) cream cheese
1/2 cup sugar
3 large eggs
1 teaspoon vanilla
1/4 cup flour
1/4 teaspoon baking soda
1 cup heavy cream
1 cup dark maple syrup (see note)
Topping:
1 cup heavy cream
1/4 cup dark maple syrup (see note)
chopped walnuts
Directions
To make the crust, combine the butter, crumbs, and brown sugar in a mixing bowl, stirring with a fork until well mixed. Press into the bottom and sides of a 9-inch springform pan.
Heat oven to 350ºF. Beat the cream cheese with a mixer until light and fluffy. Beat in the sugar and add the eggs, one at a time. Add the vanilla. In another bowl combine the flour and baking soda, and blend with a whisk. Add the mixture gradually to the cream cheese mixture, and mix until smooth. Mix in the heavy cream and the maple syrup. Gently pour the mixture into the crust in the springform pan. Bake for 1 hour or until the cake does not quiver when you shake it gently. Do not overbake. The cake should be just firm to the touch. Turn off the oven but leave the cake in for another 45 minutes to one hour, to help it set. Then remove it from the oven, cool on a rack for 30 minutes, and refrigerate for another 3 to 4 hours. Remove the sides of the pan only when the cake is cold.
Topping: Beat the cream into soft peaks. Beat in the maple syrup and whip again to form soft peaks. Spoon onto the top of the cheesecake and sprinkle with the chopped walnuts.
Note: Make sure real maple syrup is used, it will not be the same without it.
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