cateory: specialty
Arlington inn vermont maple syrup cheesecake
Reviews: 198
Ingredients:
- 24 (5 x 2 1/2-inch) graham crackers
- 1 stick (1/2 cup) unsalted butter
- 1/2 cup pure maple syrup (preferably Grade B)
- Filling
- 32 ounces cream cheese, softened
- 1 cup pure maple syrup (preferably Grade B)
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup heavy cream
How to make
Arlington inn vermont maple syrup cheesecake
Arlington inn vermont maple syrup cheesecake
- In a food processor finely grind graham crackers (you will have about 3 1/2 cups).
- Melt butter.
- In a large bowl stir together graham cracker crumbs, butter, and maple syrup and press evenly into bottom and up side of a 10-inch springform pan.
- Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.
- Filling
- Preheat oven to 350 degrees F.
- In bowl of a standing mixer fitted with paddle attachment or in a food processor beat cream cheese on low speed, scraping down side of bowl occasionally, until smooth.
- Add syrup and eggs, one at a time, beating well after each addition.
- Add vanilla and cream and beat until just combined.
- Pour filling into crust and bake in middle of oven 1 hour (cake will not be set in center but will set as it chills).
- Cool cake in pan on a rack.
- Chill cake, covered, at least 8 hours and up to 4 days.
- Remove side of pan.
- Serve cheesecake in wedges, drizzled with maple syrup.
Comments for
Arlington inn vermont maple syrup cheesecake
Arlington inn vermont maple syrup cheesecake
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