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Maple Syrup Cheesecake

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"Large, rich cheesecake with maple syrup in the filling and crust."
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10 h 15 m servings 715 cals
Original recipe yields 10 servings (1 10-inch cheesecake)

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  1. 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.
  2. 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.
  3. 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.
  4. 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

Per Serving: 715 calories; 49.9 g fat; 57.3 g carbohydrates; 11.7 g protein; 214 mg cholesterol; 481 mg sodium. Full nutrition

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