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Vermont Maple Syrup Cheesecake

Author/Submitted by: Gourmet Magazine - March 1998
Servings: 12
Categories: Cheesecakes / Desserts


3 1/2  cups  graham cracker crumbs
1/2  cup  unsalted butter, melted
1/2  cup  maple syrup

32  ounces  cream cheese, softened
1  cup  maple syrup
4    eggs
1  tablespoon  vanilla extract
1/2  cup  heavy cream

1. Preheat oven to 350 degrees. Butter and place parchment paper in the bottom of a 10 inch springform pan.

2. For the crust: In a a large bowl combine graham cracker crumbs, butter, and maple syrup. Press crumbs evenly over the bottom and up the sides of the pan.

3. For the filling: Cream the cream cheese until smooth. Add syrup and eggs, one at a time, beating well after each addition. Add vanilla and heavy cream and beat until just combined. Pour mixture over the crust and bake, on middle rack, for 1 hour (cake will not be set in center but will set as it cools. Cool cake in pan on a rack. Refrigerate completely cooled cake, covered, at least 8 hours before serving.

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