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VT Maple Syrup Cheesecake

Jill Rainville

Crust:
24 5 X 2 ½” graham crackers
1 stick unsalted butter
½ cup maple syrup – preferably Grade B
Filling:
4 8 oz packages cream cheese, softened
1 cup maple syrup – preferably Grade B
4 large eggs
1 T vanilla
½ cup heavy cream

Preheat oven to 350.

Make crust:
In a food processor finely grind graham crackers (you will have about 3 ½ cups).
Melt butter.
In a large bowl stir together graham cracker crumbs, butter and maple syrup and press evenly into bottom and up the sides of a 10” springform pan.
Wrap the outside bottom and side of pan with 2 layers of heavy –duty foil to avoid leakage.

Make filling:
In a 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.