Heidi’s Maple Cheesecake

For the those who live outside of New England (where the natives seem to drink it more often than water), maple syrup has always carried an aura of rarity and decadence. And even though we enjoy hearty daily doses, we have to agree: there is something about the  flavor that makes every drop seem special. For those who see maple syrup as a luxury, here is a recipe luxurious enough to warrant its use as an ingredient. Bon appetit!



  • 1 ¼ cups fine cookie or graham cracker crumbs
  • 5 tablespoons dry maple sugar (and more to sprinkle on top when serving)
  • 5 tables softened butter
  • 3/4 cup pure maple syrup (I have used dark, medium, or light syrup, whatever I have available)
  • 1/4 cup heavy cream, chilled
  • 24 ounces (three 8 ounce packages) softened cream cheese
  • 3 eggs room temperature
  • 1 ½ cups sour cream room temperature
  • 1 ½ teaspoons vanilla

Preheat oven to 350 F

Combine cracker/cookie crumbs and 1 tablespoon dry maple sugar with the 5 tablespoons of softened butter. Mix thoroughly and press into the bottom of a 9” springform pan. Put in the freezer.

Bring maple syrup to a boil in medium size saucepan over medium heat. Boil for 3 minutes, remove from heat, and stir in the cream. Chill. While the maple and cream mixture cools, beat cream cheese on medium speed until light and fluffy. Add remaining 4 tablespoons of dry maple sugar and beat briefly.

Add eggs one at a time, stirring thoroughly after each one. Gradually beat in the cooled maple syrup and cream mixture,  followed by the sour cream and vanilla.  Spread the cheesecake batter in the chilled pan and bake 1 hour. Transfer to wire rack and cool completely. Cover, then chill for 6 hours or so before serving.

Serve fresh out of the fridge, each slice sprinkled with heaping spoonful of Mount Cabot Maple dry maple sugar. Keep leftovers refrigerated (though you probably won’t have any leftovers to worry about)!