MAPLE CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 8 to 12 servings
Number Of Ingredients 9
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.
HONEY MAPLE CHEESECAKE
I love cheesecake!! All kinds of cheesecake. I love Honey so I incorporated into a very tasty cheesecake.
Provided by Sheri Zarnick
Categories Cakes
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. In a bowl, add cracker crumbs, sugar and butter. Press onto bottom of a 9" springform pan coated with non-stick cooking spray. bake at 325^ for 10 minutes. Cool on wire rack.
- 2. In a mixing bowl, beat cream cheese until smooth. add cornstarch, honey,and syrup. Beat until just combined. Add eggs, beat until blended.Batter will be very thick.
- 3. Spoon half the batter into crust. Smooth top.
- 4. In a small bowl add 1/4 c. of hazelnuts tossed with cinnamon. sprinkle mixture over the top of batter.
- 5. Spoon remaining batter on top of nuts. Smooth top. Place in oven.
- 6. Bake at 325^ for 55 minutes or until edges are set. Cool on wire rack for 10 minutes. Run a knife along the sides of pan to loosen. let set 1 hour. Refrigerate overnight. Remove sides of pan. Sprinkle with remaining nuts.
NEW YORK MAPLE-WALNUT CHEESECAKE
Why doesn't maple syrup find its way to American cheese platters the way chestnut honey does to Italian ones? We think it works particularly well with subtle, creamy cheeses, a conviction that inspired our riff on a classic New York cheesecake.
Provided by Matt Lee And Ted Lee
Categories cakes, dessert
Time 2h30m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a bowl, mix the graham-cracker crumbs with 2 tablespoons of the sugar and stir with a fork to combine. Grease the sides of a 9-inch springform pan and sprinkle it with the cracker mixture, shaking any excess back into the bowl. Add the melted butter to the bowl and toss with a fork until the butter has moistened the crumb mixture. Scatter the crumbs evenly over the pan bottom and press into it using the bottom of a straight-sided glass. Bake for 10 minutes and let cool. Raise the heat in the oven to 500 degrees.
- With an electric mixer, beat the cream cheese until it is soft and fluffy, about 2 minutes. Mix the flour with the remaining sugar and add it and half the maple syrup to the cheese in thirds, mixing after each addition. Add the eggs and the yolks to the batter one by one, beating after each addition. Add the heavy cream and mix again. Pour the batter into the crust and bake for 15 minutes. Lower the oven to 200 degrees and bake for an hour more. Turn off the oven, leave the door halfway open and let the cheesecake cool in the oven for a half-hour. Chill in the refrigerator for 4 hours and not more than 24.
- When ready to serve, heat the remaining maple syrup over low heat in a small saucepan until it bubbles and let simmer gently for 1 minute, until it has thickened slightly. Whisk in the cornstarch and turn off the flame. Add the walnuts and turn to coat. Spread them out on a piece of parchment paper to cool and harden into praline, then sprinkle over the cheesecake.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 17 grams, Carbohydrate 50 grams, Fat 49 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 27 grams, Sodium 474 milligrams, Sugar 43 grams, TransFat 0 grams
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.
HONEY PECAN CHEESECAKE
Birthdays and holidays are great times for cheesecake, and Christmas is ideal for this particular one. In our annual church bake-off, it won first place! -Tish Frish, Hampden, Maine
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Refrigerate. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add the flour, maple flavoring and vanilla; beat until blended. Stir in pecans. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , Place in a large baking pan. Fill larger pan with hot water to a depth of 1 in. Bake for 40-45 minutes or until center is just set. Cool on a wire rack for 10 minutes. Remove foil. Carefully run a knife around edge of pan to loosen; cool for 1 hour longer. Refrigerate overnight. , For topping, combine the honey, butter and water in a small saucepan; cook and stir over medium heat for 2 minutes. Add nuts; cook 2 minutes longer (mixture will be thin). Spoon over cheesecake. Carefully remove sides of pan before serving. Refrigerate leftovers.
Nutrition Facts : Calories 349 calories, Fat 23g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 165mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.
MAPLE SYRUP CHEESECAKE
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
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
HONEY CHEESECAKE
Make and share this Honey Cheesecake recipe from Food.com.
Provided by Dave5003
Categories Cheesecake
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Have ingredients at room temperature. Beat cream cheese smooth and fluffy.
- Beat in honey and vanilla.
- Blend in eggs.
- Pour into a buttered and crumb lined 9 inch springform pan.
- Place in a hot water bath.
- Bake in a 350F oven until set ( about 1 1 /2 hours or less ). Remove from waterbath to cool on rack.
- Chill over night before serving.
Nutrition Facts : Calories 416, Fat 33.6, SaturatedFat 20.6, Cholesterol 184.4, Sodium 297.5, Carbohydrate 21.2, Fiber 0.1, Sugar 19, Protein 9.4
MAPLE-NUT CHEESECAKE
To vary this delicious cheesecake, add cherries to the top, or swirl raspberry jam throughout before it's baked. -Wendy Paffenroth, Pine Island, New York
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix the cracker crumbs, walnuts and sugar; stir in butter. Press onto bottom and 1 in. up sides of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the maple flavoring, extract and lemon zest. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake for 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight. , Remove rim from pan. If desired, drizzle cheesecake with melted chocolate.
Nutrition Facts : Calories 434 calories, Fat 35g fat (20g saturated fat), Cholesterol 146mg cholesterol, Sodium 300mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 0 fiber), Protein 8g protein.
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MAPLE CHEESECAKE - WENDY POLISI
From wendypolisi.com
5/5 (8)Total Time 8 hrs 40 minsCategory DessertCalories 518 per serving
- In a food processor, process the pecans, coconut, sugar, and salt until fine. Add the butter and process until the mixture sticks together. Pour the mixture into the bottom of a springform pan and press into the bottom of the pan. Freeze until solid.
- Beat the cream cheese and Boursin Maple Bourbon Cheese in the bowl of a stand mixer until smooth. Add the maple syrup, sugar, and heavy cream and beat until combined, about 2 minutes. Scrape down the sides of the bowl.
- Add the eggs, one at a time, scraping the sides of the bowl after each addition. Add the sour cream and vanilla and stir to combine. Pour the filling over the crust and place in the oven on a rack above the water bath.
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