If you’re tired of pumpkin cheesecake and are looking for another type of cheesecake that is perfect for fall, you’ll have to try this maple cheesecake! While maple can sometimes be overpowering, there’s no need to fear that here, as this recipe has a beautifully delicate maple flavor, while delivering the creamy, rich goodness you expect in a cheesecake. Feel free to share this recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter once you’ve made it.
Cheesecakes are easy to make and are perfect for making ahead of time since they freeze well. You just need to defrost the cake in the refrigerator for 24 hours and then it will be ready to serve. If you won’t be freezing it and plan to serve it soon after making it, just be sure that you give it enough time to chill (covered) in the refrigerator for at least 4 hours, but preferably overnight.
For this maple cheesecake recipe, you only need 6 ingredients: graham crackers, Cabot Salted Butter, granulated maple sugar (though white sugar can be substituted), Cabot Premium Cream Cheese, eggs, and Vermont Grade A Dark Amber maple syrup. That’s it!
To make this 12 serving cheesecake, follow the instructions as listed in the recipe below. While cheesecakes are fairly straightforward to make, the trickiest part is getting the cooking time right. The key is to not overbake it, as this will result in a less creamy cheesecake. It should come out of the oven when it is nearly set all the way to the center. This means that the center may appear as though it is not fully cooked, but it will be. You just need to trust that it is, pull it out of the oven, and transfer it to a wire rack to cool!
Craving another rich cheesecake? Our Vanilla Bean Cheesecake recipe is a healthier version of the classic cheesecake, made with Cabot Lowfat Greek Yogurt and Cabot Cream Cheese. As a cooperative of over 800 farm families, our mission is to make the highest quality and best tasting dairy products you’ll find. We’d love for you to rate and review this maple cheesecake recipe once you’ve given it a try!
1 sleeve graham crackers (9 whole crackers)
4 tablespoons Cabot Salted Butter, melted
¼ cup granulated maple sugar (or substitute white sugar)
3 (8-ounce) packages Cabot Premium Cream Cheese at room temperature or softened in microwave
4 large eggs
1 cup Vermont Grade A Dark Amber maple syrup
PREHEAT oven to 350ºF. Wrap bottom and sides of 9- or 10-inch springform pan with aluminum foil (to prevent leakage while baking).
PLACE graham crackers in 1-gallon zip-close bag; crush into fine crumbs with rolling pin or heavy pan (you will have about 1 ⅓ cups). Combine in bowl with butter and sugar, stirring until well blended.
PRESS crumb mixture over bottom and partly up sides of pan.
COMBINE in food processor, cream cheese and eggs and process until smooth Add maple syrup and process until combined. Alternatively, in large mixing bowl, beat cream cheese with electric mixer on low speed until smooth. Beat in eggs one at a time just until blended, then beat in maple syrup. Pour mixture into crust. (To ensure no cracks, you can place cheesecake in large roasting pan and add boiling water partway up sides before baking, but this is optional.)
BAKE for 45 to 55 minutes or until set nearly all the way to center. Transfer to wire rack and let cool, then cover and refrigerate for 4 hours or overnight.
My husband makes this for get-togethers. It is a great hit and it is the first dessert to be devoured in it’s entirety.
Most delicious cheesecake ever!! Just wondering- would it freeze well? Want to make ahead for holidays. Thanks!
I made this cheesecake yesterday and tried it today. I must say it is amazing. The flavor of the maple is not overwhelming. The recipe was very easy to follow. This cheesecake is absolutely delicious and will now become my goto dessert for special events when I am asked to bring something! I love this!
Was ok, couldn't taste the maple flavor, won't make again. Taste like plain cheese cake (did use the maple sugar and dark syrup as indicated but we just couldn't taste the flavor.)
This is delicious, my favorite! Any tips on how to adjust baking time for a 6 inch pan/recipe?
* This would likely take at least 20 minutes longer cooking. We have not tested in a 6 pan and will be interested in your results.”
This was my birthday "cake" last year; even my husband who's not a fan of cheesecake loved it! When it came time for our youngest granddaughter's birthday, she requested that her mom (our youngest daughter) make this for HER special day……again, success all around!
Rather than the usual birthday cake, I made THIS for my birthday treat; even my husband who usually doesn&#039;t care for cheesecake loved this. In addition, one of our daughters made this for her daughter/our granddaughter&#039;s birthday ~ thumbs up all around! Thanks, Cabot!!!
Made this today w- a couple of modifications. To the Crust: I used 8 oz. Melted Butter and added: 1/4 Cup Crushed Pecans and 1/2 Teaspoon Ground Cinnamon & 1/2 Teaspoon Salt
To the Filling I added: 1/2 Cup of Heavy Whipping Cream, 2 Teaspoons Pure Vanilla Extract, 1/4 Cup of Dark Brown Sugar and 1/2 Teaspoon Pure Maple Extract. It came out amazing!
One of the best cheesecakes I’ve ever had. Delicious and not as sweet as it sounds. Amazing!
This was awesome and everyone LOVED it. Excellent idea. Only thing I noticed was the amount of batter this recipe makes was quite a bit more than I could fit in my pie pan.
This is a recipe you will make again and again.It is what I would call a precious recipe.If you bring it to an event, you will get rave reviews.OMG.MG !!Best cheese cake ever !etc