Maple Cheesecake
Indulge in the rich, velvety decadence of this Maple Cheesecake, a dessert that masterfully blends creamy textures with the warm sweetness of pure maple syrup. Featuring a buttery graham cracker crust as its foundation, this baked cheesecake is infused with the earthy elegance of real maple syrup, complemented by hints of vanilla and a touch of heavy cream for an ultra-smooth filling. The crowning glory is a luscious maple glaze, adding a glossy, caramel-like finish that’s simply irresistible. Perfect for autumn gatherings, holiday celebrations, or as a show-stopping dessert anytime, this cheesecake is surprisingly easy to make with straightforward steps and minimal prep time. Impress your guests or treat yourself to a slice of maple heaven—each bite is pure bliss!
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 85 grams unsalted butter, melted
- 680 grams cream cheese, softened
- 180 ml pure maple syrup
- 50 grams granulated sugar
- 3 large eggs
- 120 ml heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 60 ml pure maple syrup (for topping)
- 15 grams unsalted butter (for topping)
- 1 teaspoon cornstarch (for topping)
- 2 tablespoons water (for topping)
Instructions
Preheat your oven to 160°C (320°F) and grease a 9-inch springform pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the maple syrup, granulated sugar, and vanilla extract to the cream cheese. Mix until thoroughly combined.
Add the eggs one at a time, mixing well after each addition.
Stir in the heavy cream and cornstarch until the batter is uniform and smooth.
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 60-70 minutes or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
To prepare the topping, combine the maple syrup and butter in a small saucepan over low heat. Stir until the butter is melted.
In a separate small bowl, mix the cornstarch and water until smooth, then add this to the saucepan.
Cook the mixture over medium heat, stirring constantly, until it thickens slightly. Remove from heat and let cool to room temperature.
Spread the maple glaze evenly over the chilled cheesecake.
Slice and serve. Enjoy your Maple Cheesecake!
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 303 mg | 13% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 23.6 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 84 mg | 6% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 142 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
