Maple Liqueur Glazed Cheesecake
  • Base:
  • 2 cups crushed vanilla wafers
  • 1/3 cup melted butter
  • Filling:
  • 3 pkgs. (8 oz. each) light cream cheese, softened
  • 1/4 cup sugar
  • 3 eggs
  • 1/2 cup Sweet Sippin Maple Whiskey
  • Topping:
  • 2 cups light sour cream
  • 3 tablespoons sugar
  • 1 teaspoon Sweet Sippin Maple Whiskey
  • Glaze:
  • 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
  1. Base: Mix well and press into a 9 inch spring-form pan. Bake in a 350 degree oven for 5 minutes.
  2. 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.
  3. Topping: Mix well and pour over cake. Bake 20 minutes or until set. Remove from oven and allow to cool for 1 hour.
  4. 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.