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Maple flavors the crust
and the filling of this lovely cheesecake... |
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1½ cups |
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finely
crushed graham crackers (about 20 squares) |
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1 cup |
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maple sugar
(or 1 cup sugar mixed with 2 T. pure maple
syrup), divided |
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½ cup |
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butter,
melted |
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Three 8oz. |
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packages
cream cheese, softened |
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1 cup |
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canned pure
pumpkin |
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¼ cup |
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pure maple
syrup or maple-flavored syrup |
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1½ tsp |
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vanilla
extract |
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3 large |
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eggs, beaten |
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½ cup |
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caramel ice
cream topping |
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1 |
Preheat oven to 325°
F. |
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2 |
To prepare crust: In
a medium bowl, combine graham cracker crumbs, 1/3 cup of
the maple sugar, and melted butter. Press crumb mixture
onto the bottom and about 2" up the side of an ungreased
9" springform pan. Bake for 8 minutes. Cool on a wire
rack. |
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3 |
To prepare filling:
In a large bowl, combine the remaining 2/3 cup maple
sugar, cream cheese, pumpkin, maple syrup, and the
vanilla. Beat with an electric mixer on medium-speed
until combined. Add eggs; beat on low speed just until
combined. |
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4 |
Gently pour filling
into crust-lined pan. Place springform pan in a shallow
baking pan. Bake for 1 to 1¼ hours or until center
appears nearly set when gently shaken. |
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5 |
Cool in springform
pan on a wire rack for 15 minutes. Using a small thin
knife, loosen crust from side of springform pan. Cool
for 30 minutes more. Remove side of springform pan; cool
for 1 hour. Cover and chill for at least 4 hours or up
to 24 hours. |
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6 |
To serve, spoon
caramel ice cream topping over top of cheesecake. |
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Servings: 10 |
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Cooking Tips |
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*Look for maple sugar in
gourmet food shops or online at www.vermontcountrystore.com . If
you prepare your own maple sugar, be sure to stir thoroughly to
break up any clumps. |
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**To bake ahead, prepare as
directed through step 4. Cover with plastic wrap and chill for
up to 2 days. Or transfer to a plate and place in a freezer bag
or airtight container. Freeze for up to one month. To serve,
thaw cheesecake in refrigerator for 24 hours. Continue as
directed in step 5. |
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Recipe Source |
| Holiday
Baking |
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