Vermont Maple Syrup Cheesecake
3 1/2 cups graham crackers, finely ground
1/2 cup unsalted butter, melted
1/2 cup maple syrup
4 8-oz. pkgs. cream cheese, softened
1 cup maple syrup
1 tablespoon vanilla extract
1/2 cup heavy cream
Preheat oven to 350 degrees, butter and place parchment paper in
the bottom of a 10 inch springform pan.
In a large bowl combine graham cracker crumbs, butter and maple
syrup. transfer mixture to prepared pan and press crumbs evenly
over the bottom and up the sides of the pan.
Place cream cheese in a mixer bowl and beat, on low speed, until
smooth. Add syrup and eggs, one at a time, beating well after each
addition. Add vanilla and heavy cream and beat until just combined.
transfer mixture to prepared crust and bake, on middle rack, for
1 hour (cake will not be set in center but will set as it cools.
Cool cake in pan on a rack. Refrigerate completely cooled cake,
covered, at least 8 hours before serving.