Maple Cheesecake Recipe
User Reviews
5.0
6 reviews
Excellent
Maple Cheesecake Recipe
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This EASY Maple Cheesecake recipe is made up of a maple cheesecake topped with salty candied bacon and a crunchy gingersnap crust!
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Ingredients
Crust:
- 2 cups Gingersnap crumbs
- 1/2 cup butter melted
- 1 tablespoon sugar
- 1/4 teaspoon fine sea salt
- vegetable shortening
Maple Cheesecake:
- 16 ounces cream cheese , room temperature
- 3/4 cup dark brown sugar
- 3 tablespoons flour
- 1/4 teaspoon fine sea salt
- 1/2 cup maple syrup plus extra for drizzling
- 1/2 cup sour cream
- 2 teaspoons vanilla
- 4 large eggs room temperature
Garnish:
- Candied bacon chopped (see Savory Experiments for the recipe)
- maple syrup , for drizzling
Instructions
Crust:
- Heat the oven to 375°F. Line a 9-inch springform pan with parchment paper on the bottom and either along the sides or grease well vegetable shortening. Wrap the bottom of the springform pan in aluminum foil. Wrap again (to protect from the water bath). Set aside.
- In a medium mixing bowl, stir together the gingersnap crumbs, butter and sugar. tablespoon sugar and melted butter. Mix until all crumbs are moistened. Press the gingersnap mixture into the bottom of the prepared pan. Bake for 8 minutes, remove and set aside. Remove and reduce the oven temperature to 350°F.
Maple Cheesecake:
- Beat the cream cheese in large bowl of stand mixer fitted with paddle attachment until smooth, at least 2-3 minutes. Add the dark brown sugar, flour, and salt, continue to blend until combined. Add the maple syrup, sour cream and vanilla, continue to blend. Add the eggs, one at a time, and blend until fully combined and smooth, approximately 3-4 minutes. If you see any small bits of cream cheese, pour the cheesecake batter through a strainer to remove any small pieces of unblended cream cheese.
- Pour the cream cheese mixture over the prepared crust. Set aside.
- Place springform pan into a high rimmed baking sheet or the bottom of a broiler pan or other high-sided dish that will fit a 9-inch pan. Fill the containing pan 1/2 way with water.
- Bake the cheesecake for 70-75 minutes, or until the center jiggles just a tad, but the edges are a light brown. If edges start to brown before enter is set (not jiggly), loosely cover with a sheet of aluminum foil.
- Turn off the oven and crack open, allow to cool in the oven for 1 hour. Remove and cover (if fully cooled) and chill for a minimum of 12 hours, but best overnight.
- When ready to serve, carefully remove from the springform pan to serving dish. Before serving, drizzle with additional maple syrup and top with chopped Candied Bacon.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings~
Equipments used:
Nutrition Information
Show Details
Calories
469kcal
(23%)
Carbohydrates
62g
(21%)
Protein
7g
(14%)
Fat
21g
(32%)
Saturated Fat
10g
(50%)
Cholesterol
100mg
(33%)
Sodium
437mg
(18%)
Potassium
199mg
(6%)
Sugar
47g
(94%)
Vitamin A
585IU
(12%)
Vitamin C
0.1mg
(0%)
Calcium
114mg
(11%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Calories | 469kcal | 23% |
| Carbohydrates | 62g | 21% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 437mg | 18% |
| Potassium | 199mg | 4% |
| Sugar | 47g | 94% |
| Vitamin A | 585IU | 12% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 114mg | 11% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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