Vermont Maple Syrup Cheesecake – a delicious recipe with butter, maple syrup, four, maple syrup, eggs, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 F.
2
In a food processor finely grind graham crackers (you will have about 3 1/2 cups).
3
Melt butter.
4
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.
5
Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.
6
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.
7
Add syrup and eggs, 1 at a time, beating well after each addition.
8
Add vanilla and cream and beat until just combined.
9
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).
10
Cool cake in pan on a rack.
11
Chill cake, covered, at least 8 hours and up to 4 days.
12
Remove side of pan.
13
Serve cheesecake in wedges, drizzled with maple syrup.
693
kcal
Calories
44
g
Fat
63
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: twenty-four 5- by 2 1/2-inch graham crackers, 1 stick (1/2 cup) unsalted butter, 1/2 cup pure maple syrup (preferably Grade B; see note, above), four 8-ounce packages cream cheese, softened, and more.
Yes, Vermont Maple Syrup Cheesecake 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.
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