Maple-CranBerry Cheesecake

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Preparation time: 30 mins
Cooking time: 1-1/4 hours plus chilling

Difficulty: Easy - for beginners
Serves: 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 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


•Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around 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).


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