Best 2 Vermont Maple Syrup Cheesecake Recipes
Indulge in the delightful flavors of Vermont Maple Syrup Cheesecake, a harmonious blend of creamy cheesecake and the rich, distinct taste of pure Vermont maple syrup. This delectable dessert combines a graham cracker crust with a velvety smooth cheesecake filling, swirled with maple syrup, and topped with a maple whipped cream frosting. Experience the perfect balance of sweet and tangy in every bite. Alongside the classic Vermont Maple Syrup Cheesecake, this article offers variations to cater to different tastes and dietary preferences. Discover a gluten-free version with an almond flour crust, a low-carb option using a coconut flour crust and sugar-free maple syrup, and a no-bake version for a quick and easy treat. Each variation promises a unique yet equally satisfying maple cheesecake experience.
Here are our top 2 tried and tested recipes!
VERMONT MAPLE SYRUP CHEESECAKE
Steps:
- Preheat oven to 350° F.
- Make 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.
- Make filling:
- 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, 1 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.
VERMONT MAPLE SYRUP CHEESECAKE
Recipe from Arlington INN, Arlington Vermont
Provided by malinda sargent
Categories Cakes
Number Of Ingredients 3
Steps:
- 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.
Tips:
- Make sure all ingredients are at room temperature before starting. This will help ensure a smooth and even batter.
- Use a springform pan to make the cheesecake. This will make it easy to remove the cheesecake from the pan once it's done baking.
- Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
- Chill the cheesecake for at least 4 hours before serving. This will allow the cheesecake to set properly.
- Top the cheesecake with fresh fruit, whipped cream, or a drizzle of maple syrup before serving.
Conclusion:
This Vermont Maple Syrup Cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy texture, rich maple flavor, and graham cracker crust, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this Vermont Maple Syrup Cheesecake a try.
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