Time: 3 hours 30 minutes
Complexity: easily
Servings: 8 - 10

This rich maple cheesecake is perfect for holidays and special occasions. The rich flavor of natural maple syrup and maple sugar is perfectly balanced by the tartness of the creamy cheesecake filling, all nestled in a soft, crumbly crust made from crushed cookies. Bake the dessert the day before so it can set up overnight in the refrigerator and delight everyone with its texture. This maple cheesecake doesn't even need any additional garnish; simply drizzle a slice of it on a plate with maple syrup and enjoy!

Ingredients:

Cake

• 220 g shortbread cookies, crushed (about 1.5 cups)
• 3 tablespoons unsalted butter, melted, plus extra for greasing the pan
• 0.5 tsp salt

Filling

• 4 packages of 220g cream cheese, room temperature
• 2/3 tbsp. maple sugar
• 3/4 cup sour cream
• 6 large eggs at room temperature
• 1 cup maple syrup (category A; dark) + extra for serving
• 2 tsp vanilla extract

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shortbread cookies, cream cheese, eggs, sour cream, maple sugar, cheesecake, maple syrup

We recommend

Preparation:

Step 1
• Preheat oven to 325°F (160°C). Combine crushed cookies, melted butter, and salt in a large bowl. Press into a 9-inch (22 cm) springform pan and press into the bottom in an even layer. Bake until golden brown, 15-18 minutes. Transfer the pan and cake to a wire rack and let cool for 20-30 minutes.
Step 2
• Prepare the filling:
  
  In a large bowl, beat the cream cheese with a mixer on medium speed until smooth, about 1 minute. Add the maple sugar and beat, scraping down the sides of the bowl as needed, until light and fluffy, about 2 minutes. Reduce the mixer speed to low and beat in the sour cream. Add the eggs one at a time and beat until fully incorporated. Beat in the maple syrup and vanilla extract until fully incorporated.
Step 3
• Grease the sides of the pan above the crust with melted butter. Wrap the outside of the pan with foil to prevent water from getting in; place in a large roasting pan. Spread the filling on the prepared crust.
Step 4
• Place the cheesecake in the oven and carefully pour boiling water into the broiler pan, reaching about halfway up the pan. Bake until the edges of the cheesecake are set but the center is still slightly jiggly, 1 hour 15 minutes to 1 hour 30 minutes. Turn off the oven and open the door for 5 seconds to release some of the heat. Close the oven door and leave the cheesecake inside until the top is completely set but the center is still soft, about 1 hour.
Step 5
• Remove the cheesecake from the water bath and remove the foil. Transfer it to a wire rack and let it cool in the pan for 2 hours. Run a thin knife around the edge of the cheesecake to loosen it from the pan (leave the ring on the pan). Then, cover it and refrigerate until completely set, at least 8 hours or overnight. Serve the cheesecake drizzled with maple syrup.

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