If you’re tired of pumpkin cheesecake and are looking for another type of cheesecake that is perfect for fall, you’ll have to try this maple cheesecake! While maple can sometimes be overpowering, there’s no need to fear that here, as this recipe has a beautifully delicate maple flavor, while delivering the creamy, rich goodness you expect in a cheesecake. Feel free to share this recipe with friends and family on Facebook, Pinterest, and Instagram once you’ve made it.
Cheesecakes are easy to make and are perfect for making ahead of time since they freeze well. You just need to defrost the cake in the refrigerator for 24 hours and then it will be ready to serve. If you won’t be freezing it and plan to serve it soon after making it, just be sure that you give it enough time to chill (covered) in the refrigerator for at least 4 hours, but preferably overnight.
As a cooperative of New England and New York farm families, our mission is to make the highest quality and best tasting dairy products you’ll find.
Ingredients
- 1 sleeve graham crackers (9 whole crackers)
4 tablespoons Cabot Salted Butter, or Cabot Extra Creamy Premium Sea Salted Butter, melted
- ¼ cup granulated maple sugar (or substitute white sugar)
3 (8-ounce) packages Cabot Cream Cheese at room temperature or softened in microwave
- 4 large eggs
- 1 cup Vermont Grade A Dark Amber maple syrup
Directions
- PREHEAT oven to 350ºF.
- WRAP bottom and sides of 9- or 10-inch spring-form pan with aluminum foil (to prevent leakage while baking).
-
PLACE graham crackers in 1-gallon zip-close bag. Crush into fine crumbs with rolling pin or heavy pan (you will have about 1⅓ cups). Combine in bowl with melted butter and sugar, stirring until well blended.
- PRESS crumb mixture over bottom and partly up sides of pan.
-
COMBINE cream cheese and eggs in food processor and process until smooth. Add maple syrup and process until combined. Alternatively, in large mixing bowl, beat cream cheese with electric mixer on low speed until smooth. Beat in eggs one at a time just until blended, then beat in maple syrup. Pour mixture into crust. (To ensure no cracks, you can place cheesecake in large roasting pan and add boiling water partway up sides before baking, but this is optional.)
- BAKE for 45 to 55 minutes or until set nearly all the way to center. Transfer to wire rack and let cool, then cover and refrigerate for 4 hours or overnight.
Recipe Note
Craving another rich cheesecake? Our Vanilla Bean Cheesecake recipe is a healthier version of the classic cheesecake, made with Cabot Reduced Fat Greek Yogurt and Cream Cheese.
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If you’re tired of pumpkin cheesecake and are looking for another type of cheesecake that is perfect for fall, you’ll have to try this maple cheesecake! While maple can sometimes be overpowering, there’s no need to fear that here, as this recipe has a beautifully delicate maple flavor, while delivering the creamy, rich goodness you expect in a cheesecake. Feel free to share this recipe with friends and family on Facebook, Pinterest, and Instagram once you’ve made it.
Cheesecakes are easy to make and are perfect for making ahead of time since they freeze well. You just need to defrost the cake in the refrigerator for 24 hours and then it will be ready to serve. If you won’t be freezing it and plan to serve it soon after making it, just be sure that you give it enough time to chill (covered) in the refrigerator for at least 4 hours, but preferably overnight.
As a cooperative of New England and New York farm families, our mission is to make the highest quality and best tasting dairy products you’ll find.
Directions
- PREHEAT oven to 350ºF.
- WRAP bottom and sides of 9- or 10-inch spring-form pan with aluminum foil (to prevent leakage while baking).
-
PLACE graham crackers in 1-gallon zip-close bag. Crush into fine crumbs with rolling pin or heavy pan (you will have about 1⅓ cups). Combine in bowl with melted butter and sugar, stirring until well blended.
- PRESS crumb mixture over bottom and partly up sides of pan.
-
COMBINE cream cheese and eggs in food processor and process until smooth. Add maple syrup and process until combined. Alternatively, in large mixing bowl, beat cream cheese with electric mixer on low speed until smooth. Beat in eggs one at a time just until blended, then beat in maple syrup. Pour mixture into crust. (To ensure no cracks, you can place cheesecake in large roasting pan and add boiling water partway up sides before baking, but this is optional.)
- BAKE for 45 to 55 minutes or until set nearly all the way to center. Transfer to wire rack and let cool, then cover and refrigerate for 4 hours or overnight.
