Maple Syrup Cheesecake
Indulge in the luxurious flavors of this Maple Syrup Cheesecake, where creamy decadence meets a touch of rustic sweetness. Featuring a buttery graham cracker crust and a rich, velvety cream cheese filling infused with pure maple syrup, this dessert captures the comforting essence of autumn in every bite. Baked to perfection and finished with a drizzle of golden maple syrup and, optionally, a dollop of whipped cream, it’s both visually stunning and irresistibly delicious. Perfect for dinner parties or holiday gatherings, this cheesecake strikes the ideal balance between smooth creaminess and natural sweetness, making it a standout centerpiece for any dessert table.
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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
- 100 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 3 whole Large eggs
- 120 ml Heavy cream
- 2 tablespoons All-purpose flour
- 60 ml Pure maple syrup (for drizzling)
- 1 cup Whipped cream (optional for garnish)
Instructions
Preheat the oven to 160°C (325°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
In a medium bowl, mix the graham cracker crumbs and melted butter until fully combined. Press this mixture firmly into the bottom of the prepared springform pan to form an even crust. Chill the crust in the refrigerator while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the maple syrup, granulated sugar, and vanilla extract to the cream cheese, mixing until well combined.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
Add the heavy cream and flour, mixing on low speed just until smooth. Be careful not to overmix to avoid incorporating too much air.
Pour the cheesecake filling over the prepared crust and gently smooth the top with a spatula.
Place the springform pan on a baking sheet to catch any drips, then bake 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 allow it to cool gradually and prevent cracking.
Remove the cheesecake from the oven and cool it completely at room temperature. Then, cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight.
Before serving, drizzle the top of the cheesecake with additional pure maple syrup and garnish with whipped cream if desired.
Carefully release the cheesecake from the springform pan, slice, and serve. Enjoy this rich and flavorful dessert!
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 367 mg | 16% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 33.9 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 109 mg | 8% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 183 mg | 4% | |
*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.
