Print Options

 
 
 Print
Best Maple-Cranberry Cheesecake Recipe

Best Maple-Cranberry Cheesecake Recipe

"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 YIELD:16 servings

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

  • 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).

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.