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Ingredients10 h 15 m servings 715
Original recipe yields 10 servings (1 10-inch cheesecake)
- 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.
- 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.
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Per Serving: 715 calories; 49.9 57.3 11.7 214 481 Full nutrition
ReviewsRead all reviews 2
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 t...