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Best Maple-Cranberry Cheesecake

This maple cheesecake recipe may look intimidating, but it's not. If you make one holiday dessert, this is the 5-star dessert to showcase. —Tonya Burkhard, Davis, Illinois
  • Total Time
    Prep: 30 min. Bake: 1-1/4 hours + chilling
  • Makes
    16 servings (2 cups compote)

Ingredients

  • 2 cups graham cracker crumbs
  • 1/3 cup butter, melted
  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • FILLING:
  • 1-1/2 cups maple syrup
  • 3 packages (8 ounces each) cream cheese, softened
  • 1/2 cup packed brown sugar
  • 2/3 cup sour cream
  • 3 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature, lightly beaten
  • COMPOTE:
  • 2 cups fresh or frozen cranberries, thawed
  • 2/3 cup dried cranberries
  • 1 cup maple syrup
  • 1/2 cup packed brown sugar

Directions

  • Preheat oven to 375°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  • Combine cracker crumbs, butter, sugar and cinnamon; press onto the bottom and 1-1/2 in. up the sides of prepared pan. Place pan on a baking sheet. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce heat to 325°.
  • Meanwhile, place maple syrup in a small saucepan. Bring to a boil; cook until syrup is reduced to about 1 cup. Cool to room temperature; set aside.
  • In a large bowl, beat cream cheese and brown sugar until smooth. Beat in sour cream, flour, vanilla, salt and cooled syrup. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  • Bake until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
  • In a large saucepan, combine cranberries, syrup and brown sugar. Cook over medium heat until berries pop, about 10 minutes. Serve warm with cheesecake.
Nutrition Facts
1 piece with 2 tablespoons compote: 483 calories, 23g fat (13g saturated fat), 116mg cholesterol, 284mg sodium, 66g carbohydrate (53g sugars, 1g fiber), 6g protein.
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