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Maple Cheesecake With Cranberry Sauce

When you’re tired of pie, there’s always cheesecake! Maple gives this easier-than-you-think dessert a flavor that’ll have you returning for a second, and maybe even third slice. The tart addition of the maple cranberry sauce evens out the sweetness for a delightfully tangy bite.

Serves

1 cake

Prep time

10 minutes

Cook time

95 minutes

INGREDIENTS

  • 2 1/4 cups maple cream cookie crumbs, from about 13 cookies
  • 5 tablespoons unsalted butter, melted
  • 1 tablespoon maple sugar
  • Pinch of salt
  • 1 1/2 cups maple syrup

For the Filling

  • 3 8oz packages of cream cheese, at room temperature
  • 1/2 cup maple sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2/3 cups crème fraiche
  • 4 eggs
  • Maple Cranberry Sauce

INSTRUCTIONS

Recipe adapted from Epicurious.

  1. Pre-heat oven to 350F.
  2. In a medium bowl, combine the cookie crumbs, butter, maple sugar and salt. Stir to incorporate. The result should be coarse sand.
  3. Wrap the outside of a 9″ springform pan with tin foil to avoid any leaking. Grease the interior of the pan with a little bit of butter. Press the cookie crust into the bottom of the pan and the excess up the sides. Make sure the bottom of the pan is totally covered.
  4. Bake the crust for 12-15 minutes, or until the top is golden brown. Remove from the oven and let cool. Decrease oven heat to 300F.
  5. While the crust bakes, ass the maple syrup to a saucepan and bring to a boil over medium heat. Be sure to stir regularly to avoid the syrup from bubbling over. Reduce the heat to medium-low and simmer until the maple syrup is reduced to 1 cup, about 5-7 minutes.
  6. Prepare the cheesecake filling! In the bowl of of a stand mixer, whip the cream cheese with the paddle attachment until light and fluffy, about 2-3 minutes. Using a rubber spatula, push cream cheese down from the sides of the bowl to make sure everything is getting whipped!
  7. Beat in the maple sugar, flour and salt until combined followed by the reduced maple syrup and crème fraiche. Once that has been incorporated, add the eggs one at a time. Make sure that all the ingredients have been mixed in together. Scrape the sides and bottom of the bowl with your rubber spatula to make sure no cream cheese is clinging to it! Tap the bottom of the bowl on the counter to eliminate any air bubbles. Pour the filling into the cooled pie crust. Bake for 1 hour 20 minutes until the edges of the cheesecake are browned but the center is still jiggly.*
  8. turn off the oven and open the door to let some heat escape. Let the cheesecake sit in the oven, with the door shut, for an hour.
  9. While waiting for the cheesecake to cool, prepare the Maple Cranberry Sauce.
  10. Once the cheesecake has cooled, spread the cranberry sauce over the cheesecake. Slice and serve!

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