Maple Cheesecake with Maple-Cranberry Compote Recipe
The key to this deeply flavored cheesecake? Reduced maple syrup. The sweet-tart compote is a delicious—and pretty—accompaniment.
Keywords
- cheesecake
- graham cracker
- cream cheese
- sour cream
- nut free
- make ahead
- food processor
- stand mixer
- thanksgiving
- christmas
- winter
- bon appétit
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.
Cooking tools:
- Stand mixer
- Springform pan
- Oven
- Mixing bowl
- Whisk
- Spatula
- Saucepan
- Measuring cup
- Measuring spoon
- Cooling rack
- Aluminum foil
- Plate
Ingredients
- 1 1/2 cups pure maple syrup (preferably grade A dark amber)
- 2 cups ground graham crackers (about 17 whole crackers ground in processor)
- 3 tablespoons sugar
- 1/2 teaspoon (scant) ground cinnamon
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 3 8-ounce packages cream cheese, room temperature
- 1/2 cup maple sugar or (packed) golden brown sugar
- 3 tablespoons all purpose flour
- 1/4 teaspoon salt
- 1 cup reduced maple syrup (see above)
- 2/3 cup sour cream
- 2 teaspoons vanilla extract
- 4 large eggs
- Maple-Cranberry Compote
- Heavy-duty stand mixer
- 9-inch-diameter springform pan with 2 3/4-inch-high sides
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