vermont maple syrup cheesecake

How To Make vermont maple syrup cheesecake

• 1

  ***Filling***
  32 ounces cream cheese, softened
  1 cup pure maple syrup (preferably Grade B)
  4 large eggs
  1 tablespoon vanilla extract
  1/2 cup heavy cream
• 2

  Crust: In a food processor finely grind graham crackers (you will have about 3 1/2 cups). Melt butter.
  
  In a large bowl stir together graham cracker crumbs, butter, and maple syrup and press evenly into bottom and up side of a 10-inch springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.
  
  Filling: Preheat oven to 350 degrees F.
  
  In bowl of a standing mixer fitted with paddle attachment or in a food processor beat cream cheese on low speed, scraping down side of bowl occasionally, until smooth. Add syrup and eggs, one at a time, beating well after each addition. Add vanilla and cream and beat until just combined.
  
  Pour filling into crust and bake in middle of oven 1 hour (cake will not be set in center but will set as it chills). Cool cake in pan on a rack. Chill cake, covered, at least 8 hours and up to 4 days.
  
  Remove side of pan. Serve cheesecake in wedges, drizzled with maple syrup.
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