Simple Maple Cheesecake Recipes

MAPLE CHEESECAKE

Steps:

• Preheat oven at 350°F.
• In a bowl, mix all the crust ingredients and press lightly into bottom of 8" spring form pan.
• Bake at 350 F 15 minutes. Remove from the oven and set aside.
• In another bowl, whisk cream cheese and maple syrup.
• Add the eggs and heavy cream, blend well.
• Put the mixture in the crust.
• Bake in the center of the oven about 1 hour.
• Let cool in the oven, the door slightly opened, and then put in the fridge for 4 to 8 hours.
• Serve cold with a little bit of maple syrup.

MAPLE CHEESECAKE

Steps:

• Make the crust: Preheat the oven to 325˚. Combine the crushed cookies, melted butter and salt in a large bowl. Press into the bottom of a 9-inch round springform pan. Bake until golden, 15 to 18 minutes. Transfer to a rack; let cool 20 to 30 minutes.
• Make the filling: Beat the cream cheese in a large bowl with a mixer on medium speed until smooth, about 1 minute. Add the maple sugar and beat, scraping down the bowl as needed, until light and fluffy, about 2 minutes. Reduce the mixer speed to low and beat in the sour cream. Add the eggs, one at a time, and beat until combined. Beat in the maple syrup and vanilla until smooth.
• Brush the side of the pan above the crust with melted butter. Wrap the outside of the pan (bottom and halfway up the side) with foil to prevent leaks; set in a large roasting pan. Pour the filling into the prepared crust.
• Transfer the cheesecake in the roasting pan to the oven and carefully pour boiling water into the roasting pan so it comes about halfway up the side of the springform pan. Bake until the edges of the cheesecake are set but the center still jiggles slightly, 1 hour 15 minutes to 1 1/2 hours. Turn off the oven and open the door for 5 seconds to let out some heat. Close the oven door and leave the cheesecake in the oven until fully set on top but the center still jiggles slightly, about 1 hour.
• Remove the cheesecake from the water bath and remove the foil. Transfer to a rack and let cool 2 hours in the pan. Run a thin knife around the edge of the cheesecake to loosen (do not remove the springform ring), then cover and refrigerate until chilled and set, at least 8 hours or overnight. Serve with maple syrup for drizzling.

DIABETIC MAPLE CHEESECAKE

Steps:

• In a bowl, whisk cream cheese and maple syrup.
• Add the egg whites and milk, blend well.
• Put the mixture into 6 Pam sprayed individual baking dishs.
• Bake in the center of the oven about 40 mins or until almost set @ 350.
• Let cool in the oven, the door slightly opened, and then put in the fridge for 4 to 8 hours.
• Serve cold in dessert dishes with a little bit of maple syrup on top if desired.

MAPLE PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 325 degrees.
• Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
• In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
• Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
• To serve, spoon some Maple Pecan Sauce over cheesecake.
• Maple Pecan Glaze: In medium-sized saucepan, combine whipping cream and pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in chopped pecans. Cover and chill until served. Stir before serving.

VERMONT MAPLE SYRUP CHEESECAKE

Steps:

• Preheat oven to 350° F.
• Make crust:
• In a food processor finely grind graham crackers (you will have about 3 1/2 cups). Melt butter. In a large bowl stir together graham cracker crumbs, butter, and maple syrup and press evenly into bottom and up side of a 10-inch springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.
• Make filling:
• In bowl of a standing mixer fitted with paddle attachment or in a food processor beat cream cheese on low speed, scraping down side of bowl occasionally, until smooth. Add syrup and eggs, 1 at a time, beating well after each addition. Add vanilla and cream and beat until just combined.
• Pour filling into crust and bake in middle of oven 1 hour (cake will not be set in center but will set as it chills). Cool cake in pan on a rack. Chill cake, covered, at least 8 hours and up to 4 days.
• Remove side of pan. Serve cheesecake in wedges, drizzled with maple syrup.

MAPLE SYRUP CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Prepare crust: In food processor, finely grind graham crackers (you will have about 31/2 cups). In large bowl, stir together graham cracker crumbs, butter and 1/2 cup maple syrup. Press evenly into bottom and up sides of 10-inch springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.
• Make filling: In bowl of standing mixer fitted with paddle attachment, or in food processor, beat cream cheese on low speed, scraping down sides of bowl occasionally, until smooth. Add remaining 1 cup maple syrup and eggs, 1 at a time, beating well after each addition. Add vanilla and cream and beat until just combined.
• Pour filling into crust and bake in middle of oven 1 hour (cake will not be set in center but will set as it chills). Cool cake in pan on rack. Chill cake, covered, at least 8 hours and up to 4 days. Remove side of pan. Serve cheesecake in wedges, drizzled with maple syrup.