NEW YORK MAPLE-WALNUT CHEESECAKE
Why doesn't maple syrup find its way to American cheese platters the way chestnut honey does to Italian ones? We think it works particularly well with subtle, creamy cheeses, a conviction that inspired our riff on a classic New York cheesecake.
Provided by Matt Lee And Ted Lee
Categories cakes, dessert
Time 2h30m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a bowl, mix the graham-cracker crumbs with 2 tablespoons of the sugar and stir with a fork to combine. Grease the sides of a 9-inch springform pan and sprinkle it with the cracker mixture, shaking any excess back into the bowl. Add the melted butter to the bowl and toss with a fork until the butter has moistened the crumb mixture. Scatter the crumbs evenly over the pan bottom and press into it using the bottom of a straight-sided glass. Bake for 10 minutes and let cool. Raise the heat in the oven to 500 degrees.
- With an electric mixer, beat the cream cheese until it is soft and fluffy, about 2 minutes. Mix the flour with the remaining sugar and add it and half the maple syrup to the cheese in thirds, mixing after each addition. Add the eggs and the yolks to the batter one by one, beating after each addition. Add the heavy cream and mix again. Pour the batter into the crust and bake for 15 minutes. Lower the oven to 200 degrees and bake for an hour more. Turn off the oven, leave the door halfway open and let the cheesecake cool in the oven for a half-hour. Chill in the refrigerator for 4 hours and not more than 24.
- When ready to serve, heat the remaining maple syrup over low heat in a small saucepan until it bubbles and let simmer gently for 1 minute, until it has thickened slightly. Whisk in the cornstarch and turn off the flame. Add the walnuts and turn to coat. Spread them out on a piece of parchment paper to cool and harden into praline, then sprinkle over the cheesecake.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 17 grams, Carbohydrate 50 grams, Fat 49 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 27 grams, Sodium 474 milligrams, Sugar 43 grams, TransFat 0 grams
HONEY MAPLE CHEESECAKE
I love cheesecake!! All kinds of cheesecake. I love Honey so I incorporated into a very tasty cheesecake.
Provided by Sheri Zarnick
Categories Cakes
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. In a bowl, add cracker crumbs, sugar and butter. Press onto bottom of a 9" springform pan coated with non-stick cooking spray. bake at 325^ for 10 minutes. Cool on wire rack.
- 2. In a mixing bowl, beat cream cheese until smooth. add cornstarch, honey,and syrup. Beat until just combined. Add eggs, beat until blended.Batter will be very thick.
- 3. Spoon half the batter into crust. Smooth top.
- 4. In a small bowl add 1/4 c. of hazelnuts tossed with cinnamon. sprinkle mixture over the top of batter.
- 5. Spoon remaining batter on top of nuts. Smooth top. Place in oven.
- 6. Bake at 325^ for 55 minutes or until edges are set. Cool on wire rack for 10 minutes. Run a knife along the sides of pan to loosen. let set 1 hour. Refrigerate overnight. Remove sides of pan. Sprinkle with remaining nuts.
SIMPLE MAPLE CHEESECAKE
This recipe was printed in one of those Sunday magazine supplements. It was the first cheesecake I ever attempted and I continue to make it because it is so easy. I see some really nice, more elaborate and no doubt tastier maple cheesecake recipes on the site, and I'm going to have to try those as well, but in the meantime, it's hard to beat this for simplicity. The real maple syrup is pretty pricey, so I try to buy it in warehouse/club type stores. I have found I can get a huge bottle for the same price as a small one in the grocery store.
Provided by Zestphobia
Categories Cheesecake
Time 1h25m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Combine the graham cracker crumbs, melted butter, granulated sugar and maple flavoring. I mix it together in a big measuring cup with a fork. Press it onto the bottom of a 9 inch springform pan.
- Beat the eggs, then add the softened cream cheese and maple syrup and beat it all together well, getting it as smooth as possible. Pour over the crust and bake one hour (or slightly less in my oven) at 350.
- Let the cake cool before serving.
Nutrition Facts : Calories 603.2, Fat 40.1, SaturatedFat 23.4, Cholesterol 214.6, Sodium 458.3, Carbohydrate 51.9, Fiber 0.6, Sugar 37.1, Protein 11.1
HONEY PECAN CHEESECAKE
Birthdays and holidays are great times for cheesecake, and Christmas is ideal for this particular one. In our annual church bake-off, it won first place! -Tish Frish, Hampden, Maine
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Refrigerate. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add the flour, maple flavoring and vanilla; beat until blended. Stir in pecans. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , Place in a large baking pan. Fill larger pan with hot water to a depth of 1 in. Bake for 40-45 minutes or until center is just set. Cool on a wire rack for 10 minutes. Remove foil. Carefully run a knife around edge of pan to loosen; cool for 1 hour longer. Refrigerate overnight. , For topping, combine the honey, butter and water in a small saucepan; cook and stir over medium heat for 2 minutes. Add nuts; cook 2 minutes longer (mixture will be thin). Spoon over cheesecake. Carefully remove sides of pan before serving. Refrigerate leftovers.
Nutrition Facts : Calories 349 calories, Fat 23g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 165mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.
VERMONT MAPLE SYRUP CHEESECAKE
Steps:
- Preheat oven to 350° F.
- Make crust:
- In a food processor finely grind graham crackers (you will have about 3 1/2 cups). Melt butter. In a large bowl stir together graham cracker crumbs, butter, and maple syrup and press evenly into bottom and up side of a 10-inch springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.
- Make filling:
- In bowl of a standing mixer fitted with paddle attachment or in a food processor beat cream cheese on low speed, scraping down side of bowl occasionally, until smooth. Add syrup and eggs, 1 at a time, beating well after each addition. Add vanilla and cream and beat until just combined.
- Pour filling into crust and bake in middle of oven 1 hour (cake will not be set in center but will set as it chills). Cool cake in pan on a rack. Chill cake, covered, at least 8 hours and up to 4 days.
- Remove side of pan. Serve cheesecake in wedges, drizzled with maple syrup.
HONEY CHEESECAKE
Make and share this Honey Cheesecake recipe from Food.com.
Provided by Dave5003
Categories Cheesecake
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Have ingredients at room temperature. Beat cream cheese smooth and fluffy.
- Beat in honey and vanilla.
- Blend in eggs.
- Pour into a buttered and crumb lined 9 inch springform pan.
- Place in a hot water bath.
- Bake in a 350F oven until set ( about 1 1 /2 hours or less ). Remove from waterbath to cool on rack.
- Chill over night before serving.
Nutrition Facts : Calories 416, Fat 33.6, SaturatedFat 20.6, Cholesterol 184.4, Sodium 297.5, Carbohydrate 21.2, Fiber 0.1, Sugar 19, Protein 9.4
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