Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Maple Cheesecake

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Maple Cheesecake

Maple has been on my mind a lot lately and I have been looking for new ways to enjoy it. While I was going through my bookmarked maple recipes I came across one for a maple cheesecake from Not Quite Nigella and I had to make it immediately. Cheesecake has to be one of my favorite desserts and combining it with the flavour of maple sounded like a great idea! I started out with my standard cheesecake recipe and pretty much just replaced the sugar with maple syrup. An equal amount of maple syrup is not as sweet as sugar but I knew that I was going to drench the cheesecake with more maple syrup when I ate it so I did a straight up replacement. My apartment was filled with the an amazing cheesecake and maple flavour while it was baking and that built up my anticipation even more. So much so that I ate the first one when it had cooled just enough to eat. The maple cheesecake drenched in maple syrup was so good! The still warm from the oven cheesecake was nice and light and fluffy and creamy and good! The maple syrup soaked into the crust and into the cheesecake infusing every mouthful with intense maple flavour. It was pure delight! I ate the second one cool from the fridge and it was more dense and creamy the way I normally like my cheesecakes and it was just as good. I served the second one with some maple whipped cream for even more maple enjoyment.

Maple Cheesecake

Maple Cheesecake

Maple Cheesecake

Prep Time:15 minutes Cook Time:1 hour Total Time:1 hour 15 minutes Servings: 2
ingredients
  • 1/2 cup graham cracker crumbs (gluten-free for gluten-free)
  • 1 tablespoon maple syrup
  • 1 tablespoons butter (melted)
  • 1 (8 ounce) package cream cheese (room temperature)
  • 1/4 cup maple syrup
  • 1 egg (room temperature)
  • 1/2 teaspoon vanilla extract
directions
  1. Mix the graham cracker crumbs, maple syrup and butter.
  2. Press the mixture into the bottom of two 4 inch spring form pans.
  3. Mix the cream cheese and maple syrup.
  4. Beat in the egg and the vanilla extract.
  5. Pour the mixture into the spring form pans.
  6. Bake in a preheated 325F/170C oven until it is set, about 45-60 minutes.
Note: This recipe makes enough for 2 4 inch spring form pans. Triple the recipe for an 8 inch spring form pan and quadruple the recipe for a 10 inch spring form pan.
Similar Recipes:
Maple Pumpkin Pie Cheesecake
Vanilla Bean Cheesecake
Chocolate Cheesecake
White Chocolate Cheesecake

Other Maple Recipes
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Reader Interactions

Comments

  2. Amanda says

    March 13, 2009 at 12:42 am

    Yikes! That looks so delicious and decadent I’ll have to save it for when I finally have the willpower to starve for a week beforehand. You must have crazy metabolism to make TWO of these.

    Reply

  16. Michelle C says

    March 13, 2009 at 3:06 am

    OMG. I have a cheesecake weakness.

    Now I’m drooling and out of luck. Not only do I not have graham crackers, but I don’t own a spring form pan. Curses! LOL

    Reply

  35. KT says

    March 13, 2009 at 1:42 pm

    Kevin – I’ve discovered your blog only in the last week or so and I’d like to say, you are RIDICULOUS!! You keep posting something even better than the last! I don’t know if I can handle it, I’ll be busy cooking this and the stout cake all weekend. 🙂

    Anyway – what’s up w/the maple whipped cream? Did you use maple syrup in place of powdered sugar, or in addition to? What’s the ratios?

    Reply

  39. Lori says

    March 13, 2009 at 3:19 pm

    This is outstanding. What a great combination, as always. You always find and create the best recipes. My favorite part is the smaller size. No leftovers to overdose on. 🙂

    Reply

  43. Ingrid says

    March 13, 2009 at 4:41 pm

    The inside of that cheesecake makes we wish I could grab a spoon and dig right in! Looks sooooo good!

    LOL! I’m terrible about digging right in and not waiting for anything to cool.
    ~ingrid

    Reply

  45. Anonymous says

    March 13, 2009 at 5:06 pm

    Okay, this is the second one of your blogs that caught my attention 🙂 I LOVE real maple!! And i love cheesecake! thanks!

    Reply

  46. helen says

    March 13, 2009 at 5:08 pm

    Now if you can just adorn it with a piece of fondant in the shape of a maple leaf…

    I’ve made something similar before, and yes, I can vouch for the sweet, heady aroma that would fill the room.

    Reply

  59. Sue says

    March 14, 2009 at 12:31 am

    Maple cheesecake…Who would have thought!!! I am so drooling here Kevin.
    This is going in my “must try file”. Lovely pics as always, thanks for recipe.

    Reply

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