Maple Cheesecake With Maple Cranberry Compote Food

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MAPLE CHEESECAKE



Maple Cheesecake image

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield 8 to 12 servings

Number Of Ingredients 9

8 ounces shortbread cookies, finely crushed (about 1 1/2 cups)
3 tablespoons unsalted butter, melted, plus more for the pan
1/2 teaspoon salt
4 8-ounce packages cream cheese, at room temperature
2/3 cup maple sugar
3/4 cup sour cream
6 large eggs, at room temperature
1 cup pure maple syrup (grade A; dark or robust), plus more for serving
2 teaspoons pure vanilla extract

Steps:

  • Make the crust: Preheat the oven to 325˚. Combine the crushed cookies, melted butter and salt in a large bowl. Press into the bottom of a 9-inch round springform pan. Bake until golden, 15 to 18 minutes. Transfer to a rack; let cool 20 to 30 minutes.
  • Make the filling: Beat the cream cheese in a large bowl with a mixer on medium speed until smooth, about 1 minute. Add the maple sugar and beat, scraping down the bowl as needed, until light and fluffy, about 2 minutes. Reduce the mixer speed to low and beat in the sour cream. Add the eggs, one at a time, and beat until combined. Beat in the maple syrup and vanilla until smooth.
  • Brush the side of the pan above the crust with melted butter. Wrap the outside of the pan (bottom and halfway up the side) with foil to prevent leaks; set in a large roasting pan. Pour the filling into the prepared crust.
  • Transfer the cheesecake in the roasting pan to the oven and carefully pour boiling water into the roasting pan so it comes about halfway up the side of the springform pan. Bake until the edges of the cheesecake are set but the center still jiggles slightly, 1 hour 15 minutes to 1 1/2 hours. Turn off the oven and open the door for 5 seconds to let out some heat. Close the oven door and leave the cheesecake in the oven until fully set on top but the center still jiggles slightly, about 1 hour.
  • Remove the cheesecake from the water bath and remove the foil. Transfer to a rack and let cool 2 hours in the pan. Run a thin knife around the edge of the cheesecake to loosen (do not remove the springform ring), then cover and refrigerate until chilled and set, at least 8 hours or overnight. Serve with maple syrup for drizzling.

BEST MAPLE-CRANBERRY CHEESECAKE



Best Maple-Cranberry Cheesecake image

This maple cheesecake recipe may look intimidating, but it's not. If you make one holiday dessert, this is the 5-star dessert to showcase. -Tonya Burkhard, Davis, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 16 servings (2 cups compote).

Number Of Ingredients 18

2 cups graham cracker crumbs
1/3 cup butter, melted
3 tablespoons sugar
1/2 teaspoon ground cinnamon
FILLING:
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 large eggs, room temperature, lightly beaten
COMPOTE:
2 cups fresh or frozen cranberries, thawed
2/3 cup dried cranberries
1 cup maple syrup
1/2 cup packed brown sugar

Steps:

  • Preheat oven to 375°. 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 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 until set, 8-10 minutes. 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 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 until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. 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 cranberries, syrup and brown sugar. Cook over medium heat until berries pop, about 10 minutes. Serve warm with cheesecake.

Nutrition Facts : Calories 483 calories, Fat 23g fat (13g saturated fat), Cholesterol 116mg cholesterol, Sodium 284mg sodium, Carbohydrate 66g carbohydrate (53g sugars, Fiber 1g fiber), Protein 6g protein.

MAPLE CHEESECAKE WITH MAPLE-CRANBERRY COMPOTE



Maple Cheesecake with Maple-Cranberry Compote image

Provided by Abigail Johnson Dodge

Categories     Cake     Mixer     Egg     Dessert     Bake     Christmas     Cream Cheese     Cranberry     Winter     Christmas Eve     Sour Cream     Maple Syrup     Butter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 20

Reduced maple syrup:
1 1/2 cups pure maple syrup (preferably grade A dark amber)
Crust:
2 cups ground graham crackers (about 17 whole crackers ground in processor)
3 tablespoons sugar
1/2 teaspoon (scant) ground cinnamon
6 tablespoons (3/4 stick) unsalted butter, melted
Filling:
3 8-ounce packages cream cheese, room temperature
1/2 cup maple sugar or (packed) golden brown sugar
3 tablespoons all purpose flour
1/4 teaspoon salt
1 cup reduced maple syrup (see above)
2/3 cup sour cream
2 teaspoons vanilla extract
4 large eggs
Maple-Cranberry Compote
Special equipment:
Heavy-duty stand mixer
9-inch-diameter springform pan with 2 3/4-inch-high sides

Steps:

  • For reduced maple syrup:
  • 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:
  • 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:
  • 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.
  • 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.
  • Cut cheesecake into wedges. Divide among plates. Serve with warm Maple- Cranberry Compote alongside.

MAPLE CHEESECAKE



Maple Cheesecake image

Make and share this Maple Cheesecake recipe from Food.com.

Provided by Boomette

Categories     Cheesecake

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 1/2 cups graham cracker crumbs
2 tablespoons maple sugar
1/3 cup butter, melted
375 g cream cheese, room temperature
1 cup maple syrup
4 eggs
1/2 cup heavy cream
maple syrup

Steps:

  • Preheat oven at 350°F.
  • In a bowl, mix all the crust ingredients and press lightly into bottom of 8" spring form pan.
  • Bake at 350 F 15 minutes. Remove from the oven and set aside.
  • In another bowl, whisk cream cheese and maple syrup.
  • Add the eggs and heavy cream, blend well.
  • Put the mixture in the crust.
  • Bake in the center of the oven about 1 hour.
  • Let cool in the oven, the door slightly opened, and then put in the fridge for 4 to 8 hours.
  • Serve cold with a little bit of maple syrup.

Nutrition Facts : Calories 499.1, Fat 33.7, SaturatedFat 19.6, Cholesterol 198, Sodium 333, Carbohydrate 43, Fiber 0.4, Sugar 31.1, Protein 8.2

MAPLE SYRUP CHEESECAKE



Maple Syrup Cheesecake image

O Canada! Maple syrup lends sweetness to this decadent cheesecake masterpiece. This is totally awesome.Sooo yummy! Found this on the net and have made it many times since. Rich, but that's a good thing. Cook time includes chill time. This would be excellent topped with a few pecans!

Provided by BirdyBaker

Categories     Cheesecake

Time 10h30m

Yield 1 cheesecake, 8-12 serving(s)

Number Of Ingredients 7

24 graham crackers
1/2 cup unsalted butter, melted
1 1/2 cups dark maple syrup, plus more for drizzling on top (divided)
4 (8 ounce) packages cream cheese, room temperature
4 large eggs
1 tablespoon vanilla extract
1/2 cup whipping cream

Steps:

  • Preheat oven to 350 degrees.
  • Prepare crust: In food processor, finely grind graham crackers (you will have about 31/2 cups). In large bowl, stir together graham cracker crumbs, butter and 1/2 cup maple syrup. Press evenly into bottom and up sides of 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 standing mixer fitted with paddle attachment, or in food processor, beat cream cheese on low speed, scraping down sides of bowl occasionally, until smooth. Add remaining 1 cup maple 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 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.

Nutrition Facts : Calories 836.6, Fat 61.3, SaturatedFat 36.7, Cholesterol 281.4, Sodium 510.5, Carbohydrate 60.5, Fiber 0.6, Sugar 43.1, Protein 13.6

MAPLE-CRANBERRY COMPOTE



Maple-Cranberry Compote image

Provided by Abigail Johnson Dodge

Categories     Sauce     Christmas     Low Fat     Quick & Easy     Low Cal     Cranberry     Dried Fruit     Winter     Low Cholesterol     Christmas Eve     Maple Syrup     Simmer     Boil     Bon Appétit

Yield Makes about 2 1/2 cups

Number Of Ingredients 4

2 cups fresh or frozen cranberries (about 8 ounces), rinsed
1 cup pure maple syrup (preferably grade A dark amber)
2/3 cup sweetened dried cranberries
1/2 cup maple sugar or (packed) golden brown sugar

Steps:

  • Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves and mixture comes to boil. Reduce heat to medium and simmer until berries pop, about 4 minutes. DO AHEAD: Can be made 3 days ahead. Cover and chill. Rewarm over medium heat before serving.

MAPLE SYRUP CHEESECAKE



Maple Syrup Cheesecake image

Large, rich cheesecake with maple syrup in the filling and crust.

Provided by LISA74

Categories     Desserts     Cakes     Cheesecake Recipes

Time 10h15m

Yield 10

Number Of Ingredients 8

3 ½ cups graham cracker crumbs
½ cup maple syrup
½ cup unsalted butter, melted
4 (8 ounce) packages cream cheese, softened
1 cup maple syrup
4 eggs
½ cup heavy whipping cream
1 tablespoon vanilla extract

Steps:

  • Place a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C). Grease a 10-inch cake pan; line bottom with parchment paper.
  • Combine graham cracker crumbs, 1/2 cup maple syrup, and butter in a large bowl. Press over the bottom and up the sides of the cake pan.
  • Beat cream cheese in a bowl with an electric mixer until smooth. Add 1 cup maple syrup and eggs, one at a time, beating well after each addition. Add heavy cream and vanilla extract; beat until just combined. Pour over the graham cracker crust.
  • Bake in the preheated oven until surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour. Transfer to a wire rack to cool completely, about 1 hour. Refrigerate until firm, 8 hours to overnight.

Nutrition Facts : Calories 715.2 calories, Carbohydrate 57.3 g, Cholesterol 213.7 mg, Fat 49.9 g, Fiber 0.8 g, Protein 11.7 g, SaturatedFat 29.3 g, Sodium 481.2 mg, Sugar 37.8 g

CREAMY CHEESECAKE WITH CRANBERRY COMPOTE



Creamy Cheesecake with Cranberry Compote image

This cheesecake is a great make-ahead dessert. You can prepare the cranberry compote the night before and let it chill along with the cheesecake. The tartness of the cranberries is the perfect complement to the creamy richness of the cake.

Provided by Food Network Kitchen

Categories     dessert

Time 10h55m

Yield 12 servings

Number Of Ingredients 13

1 stick (8 tablespoons) unsalted butter, melted
2 cups graham cracker crumbs (from about 18 whole crackers)
2 tablespoons plus 2 teaspoons sugar
Pinch fine salt
Three 11.5-ounce containers whipped cream cheese, at room temperature
1 1/4 cups sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
1 teaspoon pure vanilla extract
4 large eggs, at room temperature
1 cup sugar
1/2 cup dried cranberries
3 cups frozen cranberries, thawed

Steps:

  • Adjust an oven rack to the middle position and preheat the oven to 325 degrees F.
  • For the crust: Brush a 10-inch springform pan with some of the melted butter. Stir together the remaining butter with the graham cracker crumbs, sugar and salt in a medium bowl. Press the crumb mixture into the bottom and 1 inch up the side of the pan. Use the back of a measuring cup or a drinking glass to pack the crust firmly and evenly into the edges of the pan. Bake until browned, 15 to 18 minutes. Let cool completely, then set the pan on top of a large sheet of aluminum foil and wrap the foil around the bottom of the pan and up the sides. Place the pan on a baking sheet.
  • For the filling: Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream, and mix until just combined, scraping down the sides of the bowl as needed. Add the cream and vanilla extract, and mix until just combined. Beat in the eggs one at time, beating the mixture after the last egg until just combined (take care not to overmix or the cake will turn into a souffle).
  • Pour the filling in to the crust. Bake until the cheesecake is slightly golden and barely set in the middle when the pan is tapped, about 1 hour and 20 minutes (the cake might puff up slightly while in the oven, but that is okay; it will deflate as it cools). Turn off the oven, and leave the cake inside with the door shut for 1 hour. It will continue to set and color slightly in the oven.
  • Run a thin knife or spatula around the cake to release it from the sides (this also helps reduce cracks in the top of the cake as it chills). Cover the cheesecake with plastic wrap and refrigerate overnight.
  • For the cranberry compote: Stir the sugar, dried cranberries and 1 cup water together in a medium saucepan. Bring to a boil over medium-high heat and then add the fresh cranberries. Reduce the heat to medium and simmer, stirring occasionally, until most of the fresh cranberries have burst and the sauce is slightly thickened, 8 to 10 minutes. Transfer the compote to a heat-safe bowl and let it cool slightly before covering the bowl with plastic wrap and refrigerating until it is completely chilled. The cranberry sauce will thicken as it cools. (This can be made up to one day in advance.)
  • For serving: Spread the cranberry compote in an even layer on top of the chilled cheesecake. The cheesecake will sink a bit in the center as it cools so it creates a perfect well for the cranberry compote. Run a thin knife or spatula between the cake and the sides again, then release the sides of the springform pan and remove the ring from the cheesecake base. Set the base on a cake platter, slice and serve.

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From jessic4ennis.blogspot.com


MAPLE CHEESECAKE WITH MAPLE-CRANBERRY COMPOTE | RECIPE ...
Dec 23, 2018 - The key to this deeply flavored cheesecake? Reduced maple syrup. The sweet-tart compote is a delicious and pretty accompaniment. Dec 23, 2018 - The key to this deeply flavored cheesecake? Reduced maple syrup. The sweet-tart compote is a delicious and pretty accompaniment. Pinterest. Today. Explore. When autocomplete results are available use up …
From pinterest.ca


MAPLE CHEESECAKE WITH MAPLE-CRANBERRY COMPOTE | RECIPE ...
Dec 17, 2011 - The key to this deeply flavored cheesecake? Reduced maple syrup. The sweet-tart compote is a delicious and pretty accompaniment.
From pinterest.ca


MAPLE CHEESECAKE WITH MAPLE-CRANBERRY COMPOTE …
Recipes Find a Recipe Blue Ribbon Recipes Newest Recipes Recipe Categories What is a Blue Ribbon? Meet the Test Kitchen Pinch It™ Content Food Bites & Articles Videos. Community Activities Groups Contests Shopping. Home; Recipes; Maple Cheesecake with Maple-Cranberry Compote Recipe | Epicurious.com; Maple Cheesecake with Maple-Cranberry …
From justapinch.com


MAPLE CHEESECAKE W/MAPLE-CRANBERRY COMPOTE
Maple Cheesecake w/Maple-Cranberry Compote recipe: Really good in the fall Really good in the fall Add your review, photo or comments for Maple Cheesecake w/Maple-Cranberry Compote. American-South Desserts Cakes
From bigoven.com


BEST MAPLE-CRANBERRY CHEESECAKE RECIPE: HOW TO MAKE IT ...
This maple cheesecake recipe may look intimidating, but it's not. If you make one holiday dessert, this is the 5-star dessert to showcase. —Tonya Burkhard, Davis, Illinois
From stage.tasteofhome.com


RECIPES/MAPLE-CHEESECAKE-WITH-MAPLE-CRANBERRY-COMPOTE ...
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


ZUNEA ZUNEA: MAPLE CHEESECAKE WITH MAPLE-CRANBERRY …
MAPLE CHEESECAKE WITH MAPLE-CRANBERRY COMPOTE! Maple Cheesecake with Maple-Cranberry Compote. The key to this deeply flavored cheesecake? Reduced maple syrup. The sweet-tart compote is a delicious—and pretty—accompaniment. 10 to 12 servings . Recipe by Abigail Johnson Dodge. Ingredients . reduced maple syrup. 1 1/2 cups pure maple …
From zuneazunea01.blogspot.com


CHEESECAKE WITH CRANBERRY MAPLE TOPPING RECIPE
Learn how to cook great Cheesecake with cranberry maple topping . Crecipe.com deliver fine selection of quality Cheesecake with cranberry maple topping recipes equipped with ratings, reviews and mixing tips. Get one of our Cheesecake with cranberry maple topping recipe and prepare delicious and healthy treat for your family or friends. Good ...
From crecipe.com


MAPLE CHEESECAKE WITH MAPLE CRANBERRY COMPOTE – BEST RECIPES
Tree Nut Free Recipes. Maple Cheesecake With Maple Cranberry Compote. February 20, 2020 . Ingredients : 1 1/2 cups pure maple syrup (preferably grade A dark amber) 2 cups ground graham crackers (about 17 whole crackers ground in processor) 3 tablespoons sugar 1/2 teaspoon (scant) ground cinnamon 6 tablespoons (3/4 stick) unsalted butter, melted 3 8 …
From linerd.best


MAPLE CHEESCAKE WITH MAPLE-CRANBERRY COMPOTE
Maple Cranberry Compote 2 cups fresh cranberries, rinsded 1 c maple syrup 2/3 c sweetned dried cranberries 1/2 brown sugar Combine all ingredients in heavy saucepan over medium heat. Stir to combine. Reduce heat to medium and cook 4-5 minutes or until cranberries pop. Remove from heat and serve over maple cheesecake.
From geekgurlgourmet.blogspot.com


MAPLE CHEESECAKE RECIPES - COOKEATSHARE
Trusted Results with Maple cheesecake recipes. Maple Pumpkin Cheesecake - All Recipes. For something a little bit different and a whole lot delicious, make this autumn pumpkin cheesecake instead of pumpkin pie for your Thanksgiving feast.. Vermont Maple Syrup Cheesecake Recipe at Epicurious.com. Find the recipe for Vermont Maple Syrup …
From cookeatshare.com


CROOKED-EDGE: MAPLE CHEESECAKE WITH MAPLE-CRANBERRY …
MAPLE CHEESECAKE WITH MAPLE-CRANBERRY COMPOTE! Maple Cheesecake with Maple-Cranberry Compote. The key to this deeply flavored cheesecake? Reduced maple syrup. The sweet-tart compote is a delicious—and pretty—accompaniment. 10 to 12 servings . Recipe by Abigail Johnson Dodge. Ingredients . reduced maple syrup. 1 1/2 …
From crooked-edge.blogspot.com


RECIPES – CITADELLE
No-bake cheesecake with cranberry, maple, blackcurrant garnish . Video recipe . Chicken burgers with maple pickled cranberries ... Pear & Whole Dried Sweetened Cranberry Compote . Whole Dried Cranberry and Maple Honey Sauce . Video recipe. Cranberry & Maple Pork Meatballs . Video recipe. Orange & Cranberry Fennel Salad . Video recipe. Recipes; Coop …
From citadelle-camp.coop


MAPLE CHEESECAKE WITH MAPLE CRANBERRY COMPOTE
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.
From tfrecipes.com


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