Maple Cheesecake With Maple-Cranberry Compote

Name: Maple Cheesecake With Maple-Cranberry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.

1411

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!