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Arlington Inn-style Vermont Maple Syrup Cheesecake

Crust Ingredients:

  • 24 - 5 x 2 1/2 inch graham crackers
  • 1 stick (1/2 cup) unsalted butter
  • 1/2 cup pure maple syrup (preferably Grade B)

Preparation:

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.

Filling Ingredients:

  • 32 oz cream cheese, softened
  • 1 cup pure maple syrup (preferably Grade B)
  • 4 large eggs
  • 1 Tbsp vanilla extract
  • 1/2 cup heavy cream

Preparation:

Preheat oven to 350° F.

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, one 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.

Makes 4

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