Large, rich cheesecake with maple syrup in the filling and crust.

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Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
9 hrs
total:
10 hrs 15 mins
Servings:
10
Yield:
1 10-inch cheesecake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

Instructions Checklist
  • Place a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C). Grease a 10-inch cake pan; line bottom with parchment paper.

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  • Combine graham cracker crumbs, 1/2 cup maple syrup, and butter in a large bowl. Press over the bottom and up the sides of the cake pan.

  • Beat cream cheese in a bowl with an electric mixer until smooth. Add 1 cup maple syrup and eggs, one at a time, beating well after each addition. Add heavy cream and vanilla extract; beat until just combined. Pour over the graham cracker crust.

  • Bake in the preheated oven until surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour. Transfer to a wire rack to cool completely, about 1 hour. Refrigerate until firm, 8 hours to overnight.

Nutrition Facts

715 calories; protein 11.7g 23% DV; carbohydrates 57.3g 19% DV; fat 49.9g 77% DV; cholesterol 213.7mg 71% DV; sodium 481.2mg 19% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/25/2019
Used 100% Pure Maple?? Syrup (Dark) for sweetener and flavoring. Substituted 1 Cup of Sour Cream for whipping cream (Mothers Recipe). Topped with Pecans for added crunchy texture. This delicious dessert is rich and sensational... Read More

Most helpful critical review

Rating: 1 stars
02/23/2020
I made this for a party I was attending. I and others did not find that you could taste the maple syrup in the crust or the cheesecake itself. I also followed the directions completely and I found the cake did not bake properly. I have made several cheesecakes and have never had that happen. I probably will not make this again. Read More
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/25/2019
Used 100% Pure Maple?? Syrup (Dark) for sweetener and flavoring. Substituted 1 Cup of Sour Cream for whipping cream (Mothers Recipe). Topped with Pecans for added crunchy texture. This delicious dessert is rich and sensational... Read More
Rating: 1 stars
02/23/2020
I made this for a party I was attending. I and others did not find that you could taste the maple syrup in the crust or the cheesecake itself. I also followed the directions completely and I found the cake did not bake properly. I have made several cheesecakes and have never had that happen. I probably will not make this again. Read More
Rating: 3 stars
10/15/2019
Only had 3 packs of cream cheese so had to scale down the 'filling' ingredients by 1/4. Did not add the maple syrup to the crust as we used local extra dark maple syrup and thought it would be too sweet. Sadly I was mistaken as no one tasted even a hint of the maple syrup and it just tasted like a normal plain cheesecake I usually make. It was good but definitely need something to boost the maple flavor..... Read More
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Rating: 5 stars
09/23/2020
Fantastic recipe, does need the refrigeration time or will be soft in the middle. Lovely gentle maple syrup flavour, best part is its refined sugar free and tastes like a store bought cake, yum! Read More