Maple Cheesecake-birdy

[wilderness]

Use real maple syrup. Dark cooking grade gives the best flavor. Birdy

Maple Cheesecake-birdy
Recipe courtesy of: Burt Homestead Farm, Maple Products, Cold Brook, NY

CRUST:
• 2 cups graham cracker crumbs
• 1/3 cups melted butter
• 3 Tablespoons sugar
• 1/2 teaspoons cinnamon
FILLING:
• 1 1/2 cups maple syrup.
• 3 (8 oz.) pkg. cream cheese, room temperature
• 1/2 cup brown sugar
• 2/3 cup sour cream
• 3 Tablespoons flour
• 2 teaspoons vanilla
• 4 beaten eggs

CRUST:
Combine ingredients and press into a 9" spring form pan. Bake at 350 F. for 8-10 minutes.

FILLING:
Boil: 1 1/2 cups maple syrup and reduce it to 1 cup. Cool.
Beat together: Softened cream cheese and brown sugar.
Add: Sour cream, flour, vanilla, and cooled maple syrup.
Add: Beaten eggs

Pour into crust and bake in a water bath at 325 F for 1 1/4 to 1 1/2 hours.

My friend told me that she made mini-cheesecakes with her 5-inch spring-form set for a bake sale. They were a big hit. I checked similar recipes and one this size should make 4 of the small cheesecakes.

Read more: thegardenersshed.proboards.com/thread/11243/maple-cheesecake#ixzz69brZOd00