This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Arlington Inn Vermont Maple Syrup Cheesecake
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- #68336
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
Crust
24 (5 x 2 1/2-inch size) graham crackers
1/2 cup unsalted butter
1/2 cup pure maple syrup (preferably Grade B)
Filling
32 ounces cream cheese, softened
1 cup pure maple syrup (preferably Grade B)
4 large eggs
1 tablespoon vanilla extract
1/2 cup heavy cream
directions
Crust: In a food processor finely grind graham crackers (you will have about 3 1/2 cups). Melt butter.
In a large bowl stir together graham cracker crumbs, butter, and maple syrup and press evenly into bottom and up side of a 10-inch springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.
Filling: Preheat oven to 350 degrees F.
In 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, drizzled with maple syrup.
Recipe Source: The Arlington Inn, Arlington, Vermont
added by
sandyu42
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
October 19, 2009
Great recipe, with a great maple flavor. I used grade A dark amber syrup and 4 blocks of reduced fat cream cheese. I cut down on the amt of syrup and butter (to about 3 Tbsp each)in the crust to make it more figure friendly. I baked it in a 9x13 cake pan for easier transport. Delicious--lots of compliments.