Average Rating: 4.8TOTAL TIME: Prep: 30 min. Bake: 1-1/4 hours + chilling
YIELD: 16 servings (2 cups compote).Ingredients
- 2 cups graham cracker crumbs
- 1/3 cup butter, melted
- 3 tablespoons sugar
- 1/2 teaspoon ground cinnamon
FILLING:- 1-1/2 cups maple syrup
- 3 packages (8 ounces each) cream cheese, softened
- 1/2 cup packed brown sugar
- 2/3 cup sour cream
- 3 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 large eggs, lightly beaten
COMPOTE:- 2 cups fresh or frozen cranberries, thawed
- 2/3 cup dried cranberries
- 1 cup maple syrup
- 1/2 cup packed brown sugar
Instructions
- 1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
- 2. Combine the cracker crumbs, butter, sugar and cinnamon; press onto the bottom and 1-1/2 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 375° for 8-10 minutes or until set. Cool on a wire rack. Reduce heat to 325°.
- 3. Meanwhile, place maple syrup in a small saucepan. Bring to a boil; cook until syrup is reduced to about 1 cup. Cool to room temperature; set aside.
- 4. In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the sour cream, flour, vanilla, salt and cooled syrup. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
- 5. Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
- 6. In a large saucepan, combine the cranberries, syrup and brown sugar. Cook over medium heat until the berries pop, about 10 minutes. Serve warm with cheesecake.
Nutrition Facts
1 slice: 483 calories, 23g fat (13g saturated fat), 116mg cholesterol, 284mg sodium, 66g carbohydrate (53g sugars, 1g fiber), 6g protein.
