The key to this deeply flavored cheesecake? Reduced maple syrup. The sweet-tart compote is a delicious—and pretty—accompaniment.
Ingredients
Makes 10 to 12 servings
Reduced maple syrup:
Crust:
Filling:
Special equipment:
For reduced maple syrup:
Step 1
Boil maple syrup in heavy medium saucepan over medium-high heat until reduced to 1 cup, stirring occasionally and watching closely to avoid boiling over (syrup will bubble up to top of pan), about 5 minutes. Remove reduced maple syrup from heat and let cool to slightly warm or room temperature.
For crust:
Step 2
Position rack in center of oven and preheat to 375°F. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter and stir until crumbs are evenly moistened. Press crumb mixture onto bottom and 2 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until set and top edge of crust darkens slightly, about 10 minutes. Cool crust completely on rack. Reduce oven temperature to 300°F.
For filling:
Step 3
Beat cream cheese in large bowl of heavy-duty mixer fitted with paddle attachment until very smooth. Add maple sugar, flour, and salt; beat until well blended and smooth. Add 1 cup reduced maple syrup, sour cream, and vanilla; beat until well blended. Add eggs, 2 at a time, and beat just until blended after each addition. Tap bowl several times on counter to release any air bubbles. Pour filling into cooled crust. Using tip of small knife, pop any air bubbles on surface.
Step 4
Bake cake until slightly puffed around edges (center will still look moist and will move slightly when pan is gently shaken), about 1 hour 30 minutes. Transfer cake to rack and cool completely. Cover and chill overnight. DO AHEAD:Can be made 3 days ahead. Keep chilled.
Step 5
Cut cheesecake into wedges. Divide among plates. Serve with warm Maple- Cranberry Compote alongside.
Nutrition Per Serving
How would you rate Maple Cheesecake with Maple-Cranberry Compote?
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Reviews (22)
Back to TopMade this cheesecake batter twice today. Baked one off, baking the 2nd later. I'd have to agree with one of the reviewers who said it was too sweet. I think I fixed it by upping the salt (oh, there's the maple!) and adding a 1/2tsp of white vinegar to the first batter (oh, there's the tang I want from cheesecake!). For the 2nd batter I used only 1/4 C of maple sugar, upped the salt (1/2+ tsp) and also added the 1/2tsp of white vinegar. The maple syrup I reduced practically turned to candy when cooling so try to keep it warmish and stir it a bit to thwart crystallization. I think it will be good, just needed that extra bit of tinkering to pull all the flavors forward.
skelleher818
Pittsburgh, PA
12/22/2016
I made this yesterday for a work event. Huge, huge hit. I did make some small changes. I added some finely chopped pecans to the crust and skipped the cinnamon. I had made some cranberry sauce (see the recipe on this site for the Triple Cranberry Sauce, it's delicious and be sure to add 1.3 cup of whiskey as it cooks) to bring to the event and didn't want to have two cranberry dishes, so decided to make a salted maple caramel sauce. I cooked that down then added a cup of chopped toasted pecans and spread it over the cheesecake. Topped with a few rosettes of whipped cream, it looked perfect. The whole thing is now gone, save for one piece I saved off.
Anonymous
Boston, MA
11/17/2016
Where did it all go? This was a big hit at our holiday dinner. I used the Grade B and was just very careful to keep it from over-reducing. Followed the recipe exactly aside from using the Grade B, and everyone was thrilled.
happymama37
9/29/2011
I made this for Christmas dinner and my family loved it! My aunt, who has made many a cheesecake in her day, said it was the best cheesecake she had ever eaten!
Anonymous
Nova Scotia
12/26/2010
这是一个非常简单的芝士蛋糕。使其for Thanksgiving this year. I baked it in a water bath like I do all my cheesecakes and it did not crack. Didn't have any graham crackers at home so I made a pecan butter crumb crust. Didn't have a single slice left for the next day. My guests couldn't tell me enough how delicious it was.
monrieg
Waverly, PA
11/29/2010
我做了这个芝士蛋糕两次感恩节year, and it turned out perfectly both times. Mine were about 5-10 min shy of needing the full baking time, and both times they did crack on top, but don't panic, after letting it cool and refrigerating it there was absolutely no sign of the cracking--the top was beautiful, actually. I found the crust to be a great match, it was light and remained a bit crunchy, and I also personally enjoyed the cheesecake more without the cranberry compote. And as with any cheesecake, even if you're in a rush, make it (at the very least) the night before; the flavors will be much stronger this way.
Loliver
Chapel Hill, NC
11/19/2010
Awful! What a waste of fabulous expensive maple syrup and cream cheese. If you try it--get ready for SWEET cloyingly Sweet! Overwhelmingly Sweet. If I ever tried it again I would more than half the reduced syrup and make sure the topping was very tangy. Sorry the flavors were a huge miss for us! And I am a cheesecake fanatic.
wendymags
New Jersey
5/3/2010
I made this for Christmas, and it turned out fabulous. The cranberry compote was also excellent!
elinor551
Oklahoma
2/21/2010
I wish the author of this recipe had amplified the fact that you simply want to incorporate the eggs into the cake batter to ensure a dense, creamy texture. I made the mistake of over beating the eggs, which resulted in a too puffy/not as dense cheesecake. Furthermore, the cooking time seemed off as stated in the recipe. In my case the cake's top cracked when baked the entire 1 1/2 hours as called for in the recipe. Not the most expertly written recipe.
Anonymous
Los Angeles, CA
12/31/2009
I made this recipe exactly as written and it was perfect. Very decadent with subtle maple flavor. The maple cranberry compote was delicious on top -- and I even had extra that I served on top of steel cut oats for breakfast the next couple of days. Perfect cheesecake. Will definitely make again.
merrymed
florida
12/28/2009
Given the several cautionary reviews, I almost didn't attempt this recipe. My curiosity won out and I (and my family) am glad that it did. I made the recipe exactly as written, using brown sugar. The syrup reduced to one cup in 5 minutes (I used a rather large, heavy pot and stirred it occasionally), the texture was firm yet creamy, the maple flavor was subtle but nice, the compote was excellent. I served creme fraiche as an additional topping -- heaven. It was an utterly perfect cheesecake.
collinsline
Manhattan Beach, CA
12/27/2009
This was great!! I made the crust with 'nilla wafers - no graham crackers and the store was closed- and it was very well received Christmas Eve, no time to make the compote so i can't comment on that.
Anonymous
adkmnt, NY
12/26/2009
Mine is in the oven now, I just wanted to comment on the reduction process. Mine, too, took a very long time to reduce by 1/2 c. And the first time my husband stirred too much and it turned into hard sucre moue. The second time I stirred very occasionally and it turned out fine. I hope mine doesn't fall!
Anonymous
Albany, NY
12/23/2009
I made this for Thanksgiving. The cheesecake was DELICIOUS! Everyone loved it. I was not as wild about the Cranberry Compote. Next time I am going to try it with a sweeter cranberry mixture as a topping. I had no problem with the maple syrup not carmelizing.
Anonymous
san francisco
12/21/2009
Made this exactly as directed and found it easy and delicious. Maple flavor was more subtle than anticipated. Lovely consistency and very simple to make.
Anonymous
NYC
12/16/2009
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