Maple Cheesecake with Maple-Cranberry Compote

Maple Cheesecake with Maple-Cranberry Compote
Photo by Patricia Heal

Ingredients

  • ½ teaspoon (scant) ground cinnamon
  • 1 ½ cups pure maple syrup (preferably grade A dark amber)
  • ¼ teaspoon salt
  • ½ cup maple sugar or (packed) golden brown sugar
  • Heavy-duty stand mixer
  • 3 8-ounce packages cream cheese
  • 4 large eggs
  • + 9 more ingredients
    • 2 teaspoons vanilla extract
    • 2/3 cup sour cream
    • 3 tablespoons all-purpose flour
    • Maple-Cranberry Compote
    • 1 cup reduced maple syrup
    • 3 tablespoons sugar
    • 9-inch-diameter springform pan with 2 ¾-inch-high sides
    • 6 tablespoons unsalted butter
    • 2 cups ground graham crackers

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. P...

View full recipe at Epicurious

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