Maple Cheesecake With Maple-Cranberry Compote Recipe

Name: Maple Cheesecake With Maple-Cranberry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/2 cups pure maple syrup (preferably grade A dark amber); 2 cups ground graham crackers (about 17 whole crackers ground in processor); 3 tablespoons sugar; 1/2 teaspoon (scant) ground cinnamon; 6 tablespoons (3/4 stick) unsalted butter, melted; 3 8-ounce packages cream cheese, room temperature; 1/2 cup maple sugar or (packed) golden brown sugar; 3 tablespoons all purpose flour; 1/4 teaspoon salt; 1 cup reduced maple syrup (see above); 2/3 cup sour cream; 2 teaspoons vanilla extract; 4 large eggs; Heavy-duty stand mixer; 9-inch-diameter springform pan with 2 3/4-inch-high sides

Servings: persons

1 1/2 cups pure maple syrup (preferably grade A dark amber)
2 cups ground graham crackers (about 17 whole crackers ground in processor)
3 tablespoons sugar
1/2 teaspoon (scant) ground cinnamon
6 tablespoons (3/4 stick) unsalted butter, melted
3 8-ounce packages cream cheese, room temperature
1/2 cup maple sugar or (packed) golden brown sugar
3 tablespoons all purpose flour
1/4 teaspoon salt
1 cup reduced maple syrup (see above)
2/3 cup sour cream
2 teaspoons vanilla extract
4 large eggs
Heavy-duty stand mixer
9-inch-diameter springform pan with 2 3/4-inch-high sides

1
Boil maple syrup in heavy medium saucepan over medium-high heat until reduced to 1 cup, stirring occasionally and watching closely to avoid boiling over (syrup will bubble up to top of pan), about 5 minutes. Remove reduced maple syrup from heat and let cool to slightly warm or room temperature.
2
Position rack in center of oven and preheat to 375u00b0F. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter and stir until crumbs are evenly moistened. Press crumb mixture onto bottom and 2 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until set and top edge of crust darkens slightly, about 10 minutes. Cool crust completely on rack. Reduce oven temperature to 300u00b0F.
3
Beat cream cheese in large bowl of heavy-duty mixer fitted with paddle attachment until very smooth. Add maple sugar, flour, and salt; beat until well blended and smooth. Add 1 cup reduced maple syrup, sour cream, and vanilla; beat until well blended. Add eggs, 2 at a time, and beat just until blended after each addition. Tap bowl several times on counter to release any air bubbles. Pour filling into cooled crust. Using tip of small knife, pop any air bubbles on surface.
4
Bake cake until slightly puffed around edges (center will still look moist and will move slightly when pan is gently shaken), about 1 hour 30 minutes. Transfer cake to rack and cool completely. Cover and chill overnight. DO AHEAD:
5
Cut cheesecake into wedges. Divide among plates. Serve with warm Maple- Cranberry Compote alongside.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups pure maple syrup (preferably grade A dark amber), 2 cups ground graham crackers (about 17 whole crackers ground in processor), 3 tablespoons sugar, 1/2 teaspoon (scant) ground cinnamon, and more.

Yes, Maple Cheesecake With Maple-Cranberry Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Maple Cheesecake With Maple-Cranberry Compote

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