Maple Cheesecake Recipe

Ever wanted to master one of the most beloved desserts? Sugarman’s Chocolate Maple Cheesecake will allow you to do just that. Thick, creamy, fall maple sweetness will make the work all wait worth it! And you can top it with our flavored maple syrup, giving it a customizable edge, suited for every person.

Ingredients – Crust
1 ½ cups graham cracker crumbs
½ cup walnuts
4 tablespoons butter (melted)
¼ cup brown sugar
2 tablespoons Sugarman Pure Maple Syrup

Ingredients – Filling
32 ounces cream cheese (room temperature)
1 cup brown sugar
3 teaspoons vanilla extract
½ teaspoons salt
2 tablespoons flour
4 eggs
½ cup Sugarman Pure Maple Syrup

Directions
Start off my preheating the oven to 350 degrees F. Use a springform pan and a foil lining; you want to make sure the pan is lined well so that it creates a barrier between the cake and the water bath for baking. Start the crust by combining the graham cracker crumbs, walnuts, sugar, melted butter, and Sugarman Pure Maple Syrup, in a food processor. In your pan, pour the crust mixture and apply pressure to form a thin crust covering the bottom and an inch or so up the sides. Bake in the oven for 8 minutes. 

For the filling, start by putting the cream cheese, sugar, vanilla, salt, and flour in the food processor and combine. Add in the eggs and Sugarman’s Grade A Amber Maple Syrup. Strain the contents of the food processor into your baked crust. Place your pan into a larger one and fill it with water. Bake for 70-75 minutes. Once the cake is done baking, turn the oven off and let the cake sit inside the oven for another hour with the door slightly cracked. 

Lastly, let the cake cool, and top with Sugarman’s Chocolate Maple Syrup, Sugarman’s Pure Maple Syrup, Vanilla Bean, or Thai Coffee Maple Syrup or Sugarman’s Maple Sugar for an extra crunch.