Best Maple-Cranberry Cheesecake Recipe
Best Maple-Cranberry Cheesecake Recipe photo by Taste of Home

Best Maple-Cranberry Cheesecake Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 1-1/4 hours + chilling
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Bake: 1-1/4 hours + chilling
MAKES: 16 servings


  • 2 cups graham cracker crumbs
  • 1/3 cup butter, melted
  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 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
  • 2 cups fresh or frozen cranberries, thawed
  • 2/3 cup dried cranberries
  • 1 cup maple syrup
  • 1/2 cup packed brown sugar

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.


  1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. 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°.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
Originally published as Best Maple-Cranberry Cheesecake in Taste of Home December/January 2011, p95

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.

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Reviewed Dec. 1, 2011

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

Reviewed Oct. 19, 2011

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 Sep. 27, 2011

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 Feb. 27, 2011

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 Feb. 18, 2011

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!!!

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