April 14th, 2011
Blogger Laura writes,
“Maple Syrup time is a time to eat as much maple syrup as you can. This year I thought I would try something new. A long time ago, I saw a maple cheesecake in a magazine. I didn’t save the recipe, so I thought I would add to my favourite cheesecake recipe to make it into a Maple Cheesecake. The experiment was a success! Here it is.
Ingredients:
Crust-
- 1 cup graham crackers crumbs
- 1 package Maple cream cookies
- 3 Tbsp butter, melted
- 1 Tbsp sugar
Filling –
- Three 8 oz packages cream cheese, regular or light
- ½ cup of sugar
- ½ cup of maple syrup
- 3 Tbsp of all-purpose flour
- ½ tsp vanilla extract
- 3 large eggs
Garnish –
- 1/2 cup of pecans
- 1/2 cup of maple syrup
Method:
- Preheat the oven to 325ºF
- Crush up 4 Maple Leaf Cream cookies and add the crumbs to the graham crumbs and mix with the melted butter and sugar. Press into a 9 inch spring-form pan. Bake the crust for 10 minutes. Remove from oven and place maple leaf cream cookies around the outside of the pan pressing slightly into the crumb crust. Set aside and turn the oven up to 425ºF.
- Beat the cream cheese with an electric mixer until smooth with no lumps. Add the sugar, syrup, flour and vanilla and beat just until it is smooth. Add the eggs one at a time, beating well after each one. Pour into the crust.
- Bake for 10 minutes, then reduce the heat to 250ºF and bake for another 30-35 minutes. It is done when it is barely firm around the edges and is slightly jiggly. As it cools it will firm up and then you can remove the outer rim of the pan.
- Allow the cheesecake to completely cool. Mix the maple syrup and pecans and pour over the cheesecake. Enjoy!”
Editor’s note – Warning: Do not lick computer screen.
