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Print this Recipe    Maple 02

Maple Cheesecake
makes 1 9" cheesecake

1 1/4 cups fine graham cracker crumbs
5 tablespoons sugar
5 tablespoons butter at room temperature
1 cup maple syrup
1 1/2 lb. cream cheese at room temperature
3 large eggs
1 cup sour cream
2 teaspoons vanilla extract

Combine the crackers crumbs and 1 tablespoon of sugar in a mixing
bowl with soft butter. Rub together thoroughly, then press into a
9 inch springform pan. Freeze. Preheat oven to 350 degree. In a
medium saucepan, bring maple syrup to a boil over medium heat for
3 minutes, remove from heat. Cool in refrigerator. Using electric
mixer, cream the cream cheese until light and fluffy, add remaining
4 tablespoons of sugar and beat briefly. Add eggs, one at a time.
Add cool maple syrup and sour cream and vanilla. Scrape into
springform pan, bake for about 1 hour, chill for 6 hours before
serving.

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