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Best Maple-Cranberry Cheesecake

 Best Maple-Cranberry Cheesecake
"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
16 ServingsPrep: 30 min. Bake: 1-1/4 hours + chilling

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 King Arthur Unbleached 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

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Best Maple-Cranberry Cheesecake (continued)

Directions (continued)

  • 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.