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MAPLE CRUMB CHEESECAKE

BEST OF SHOW
ADDISON COUNTY FAIR AND FIELD DAYS, 2011

Crust
12 Cinnamon Graham Cracker boards
1 tablespoon sugar
1/2 cup salted butter melted

Filling
2 (8 ounce) packages cream cheese
2 (8 ounce) packages cream cheese
1-1/4 cups sugar
3 tablespoons corn starch
4 jumbo farm fresh eggs
1/3 cup medium amber syrup

Topping
1-1/2 cups medium amber syrup
1/4 cup

Glaze
1/2 cup medium amber syrup

METHOD
Heat oven to 350º

In food pulse graham crackers until smooth, add sugar and butter and blend until combined. Press into spring form pan and set aside. Wrap foil on bottom and sides of pan.

Beat cream cheese until smooth. Add sugar and corn starch, beat until fully mixed. Add eggs one at a time beating well after each one. Add syrup and beat for one minute. Pour into spring form pan.

Place pan into a larger pan and fill larger pan with hot water until it is half way up the sides of the spring form pan.

Bake on center rack for 1 hour or until firm. Chill overnight.

Heat syrup until it reaches softball stage. Beat on high until it gets crumbly, add butter and beat until mixed.

Sprinkle on top of cake.

Pour remaining 1/2 cup of syrup over cake just before serving.

Heather Layn, Bristol VT