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Best Maple-Cranberry Cheesecake Recipe

Best Maple-Cranberry Cheesecake Recipe photo by Taste of Home

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"This maple cheesecake recipe may look intimidating, but it's not. If you make one holiday dessert, this is the 5-star dessert to showcase." – Tonya Burkhard, Davis, Illinois

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Best Maple-Cranberry Cheesecake Recipe

Prep: 30 min. Bake: 1-1/4 hours + chilling

Yield: 16 Servings

30 75 105

Ingredients

2 cups graham cracker crumbs
1/3 cup butter, melted
3 tablespoons sugar
1/2 teaspoon ground cinnamon
FILLING:
1-1/2 cups maple syrup
3 packages (8 ounces each) cream cheese, softened
1/2 cup packed brown sugar
2/3 cup sour cream
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
1/4 teaspoon salt
4 eggs, lightly beaten
COMPOTE:
2 cups fresh or frozen cranberries, thawed
2/3 cup dried cranberries
1 cup maple syrup
1/2 cup packed brown sugar

Directions

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
Combine the cracker crumbs, butter, sugar and cinnamon; press onto the bottom and 1-1/2 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 375° for 8-10 minutes or until set. Cool on a wire rack. Reduce heat to 325°.
Meanwhile, place maple syrup in a small saucepan. Bring to a boil; cook until syrup is reduced to about 1 cup. Cool to room temperature; set aside.
In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the sour cream, flour, vanilla, salt and cooled syrup. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
In a large saucepan, combine the cranberries, syrup and brown sugar. Cook over medium heat until the berries pop, about 10 minutes. Serve warm with cheesecake. Yield: 16 servings (2 cups compote).

Nutritional Facts 1 slice with 2 tablespoons compote equals 483 calories, 23 g fat (13 g saturated fat), 116 mg cholesterol, 284 mg sodium, 66 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Best Maple-Cranberry Cheesecake in Taste of Home December/January 2011, p95

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Best Maple-Cranberry Cheesecake

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Reviewed on Dec. 01, 2011 by RenaeR

Simple, Easy to put together, and will make again! :)

Reviewed on Oct. 19, 2011 by brianaj20

my mother made this last year for the holiday and it was the best dang cheesecake ever. sweet and delicious. the cranberry topping makes it! i believe this will be my signature dessert for all the holidays to come!!!!!

Reviewed on Sep. 27, 2011 by FreedasMom

I made this cheesecake last Christmas. It was my first ever attempt to make a cheesecake and I am so proud to say it came out just as pictured. WOW! Delicious doesn't even come close to description. ALSO, I removed some of the fat and calories by using Stevia sugar; Greek yogurt for my sour cream; whole wheat flour; reduced fat margerine for the butter. Tasted fabulous.

Reviewed on Feb. 27, 2011 by fcarnes

Made this for a church women's dessert night. Everyone raved about it. Instead of the cranberries, I put 2 jars of wet walnuts on top! MMMMmmm!!

Reviewed on Feb. 18, 2011 by Myhusbandisthecook

This is the best cheesecake I've ever eaten. I followed the recipe to a T and in my oven it turned out perfect. I think I let the sauce simmer a bit too long but a lesson for next time. DELICIOUS!!!

Reviewed on Jan. 01, 2011 by bernerlover

while reducing the syrup to 1 cup, it totally candied (turned hard) and had to be thrown out. i then just added syrup to the batter and then it turned out wonderful. also, did they want "real" maple syrup or just plain pancake syrup?

Reviewed on Dec. 19, 2010 by Greco924

I've made 2 this week and they were AMAZING! I cooked the first one to exact specs and it was slightly undercooked in the middle. I cooked the second one to 1.5 hours and it came out absolutely perfect. I was skeptical of the maple/cranberry combination at first but I must say, this is probably my favorite dessert of all time! Everyone raves about it! Now quit reading this and go make one!!

Reviewed on Dec. 18, 2010 by dwtodd

I made this for a party this week and everyone raved about it. Was relatively easy to make as well and baked to perfection by following the instructions