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
Contest Winning Test Kitchen Approved
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 large 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

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Reviewed Jan. 5, 2016


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!!"

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