Maple Cheesecake Recipes

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MAPLE CHEESECAKE



Maple Cheesecake image

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield 8 to 12 servings

Number Of Ingredients 9

8 ounces shortbread cookies, finely crushed (about 1 1/2 cups)
3 tablespoons unsalted butter, melted, plus more for the pan
1/2 teaspoon salt
4 8-ounce packages cream cheese, at room temperature
2/3 cup maple sugar
3/4 cup sour cream
6 large eggs, at room temperature
1 cup pure maple syrup (grade A; dark or robust), plus more for serving
2 teaspoons pure vanilla extract

Steps:

  • Make the crust: Preheat the oven to 325˚. Combine the crushed cookies, melted butter and salt in a large bowl. Press into the bottom of a 9-inch round springform pan. Bake until golden, 15 to 18 minutes. Transfer to a rack; let cool 20 to 30 minutes.
  • Make the filling: Beat the cream cheese in a large bowl with a mixer on medium speed until smooth, about 1 minute. Add the maple sugar and beat, scraping down the bowl as needed, until light and fluffy, about 2 minutes. Reduce the mixer speed to low and beat in the sour cream. Add the eggs, one at a time, and beat until combined. Beat in the maple syrup and vanilla until smooth.
  • Brush the side of the pan above the crust with melted butter. Wrap the outside of the pan (bottom and halfway up the side) with foil to prevent leaks; set in a large roasting pan. Pour the filling into the prepared crust.
  • Transfer the cheesecake in the roasting pan to the oven and carefully pour boiling water into the roasting pan so it comes about halfway up the side of the springform pan. Bake until the edges of the cheesecake are set but the center still jiggles slightly, 1 hour 15 minutes to 1 1/2 hours. Turn off the oven and open the door for 5 seconds to let out some heat. Close the oven door and leave the cheesecake in the oven until fully set on top but the center still jiggles slightly, about 1 hour.
  • Remove the cheesecake from the water bath and remove the foil. Transfer to a rack and let cool 2 hours in the pan. Run a thin knife around the edge of the cheesecake to loosen (do not remove the springform ring), then cover and refrigerate until chilled and set, at least 8 hours or overnight. Serve with maple syrup for drizzling.

MAPLE-WALNUT CHEESECAKE



Maple-Walnut Cheesecake image

Provided by Food Network Kitchen

Categories     dessert

Time 7h20m

Yield 8 to 12 servings

Number Of Ingredients 15

1 sleeve graham crackers (about 9 crackers)
3/4 cup walnut pieces (preferably black walnuts)
1/3 cup packed light brown sugar
4 tablespoons unsalted butter, melted
Pinch of freshly grated nutmeg
Pinch of kosher salt
For the filling:
4 8-ounce packages cream cheese, at room temperature
1/2 cup granulated sugar
4 large eggs
3 tablespoons all-purpose flour
1/2 cup heavy cream
1 tablespoon fresh lemon juice
1/4 teaspoon maple extract
3/4 cup pure maple syrup

Steps:

  • Fill a roasting pan halfway with water and set on a rack in the lower third of the oven; position another rack in the middle and preheat to 350 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the graham crackers in a food processor a few times until crushed. Add the walnuts and brown sugar and continue pulsing until finely ground. Add the melted butter, nutmeg and salt and pulse to combine. Press into the bottom and about 1 inch up the side of the prepared pan. Bake until the crust is lightly golden, about 10 minutes. Transfer to a rack and let cool completely.
  • Make the filling: Beat the cream cheese in a stand mixer with the paddle attachment on medium speed until nearly smooth, about 1 minute. Add the maple syrup and granulated sugar and beat until smooth, about 2 more minutes. Add the eggs, one at a time, beating after each addition. Increase the speed to medium high and beat in the flour, heavy cream, lemon juice and maple extract until the filling is smooth and silky, about 1 more minute.
  • Pour the filling into the cooled crust. Transfer the cheesecake to the oven, placing it on the middle rack directly over the water bath. Bake until golden and set around the edge but the center still jiggles slightly, about 1 hour 10 minutes. Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 5 hours or overnight. Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring.

MAPLE CHEESECAKE WITH ROASTED PEARS



Maple Cheesecake with Roasted Pears image

Maple syrup not only flavors this luscious cheesecake, but it also is brushed on thinly sliced pears that are broiled to create a very unique decoration atop this festive dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 7

2 bars (8 ounces each) cream cheese, room temperature
3/4 cup pure maple syrup
1 cup cold heavy cream
2 tablespoons confectioners' sugar
1 Easy Press-In Pie Crust, made in a 9-inch springform pan with vanilla wafers
Nonstick cooking spray
2 medium pears, such as Bosc or Bartlett, sliced lengthwise 1/8 inch thick

Steps:

  • In a large bowl, using an electric mixer, beat cream cheese on high until fluffy, about 3 minutes. Add 1/2 cup maple syrup; beat until smooth. In a medium bowl, beat cream and sugar on high until soft peaks form, about 3 minutes. With a rubber spatula, stir about one-third the whipped cream into cream cheese mixture, then fold in remainder. Transfer to crust and refrigerate until firm, 3 hours (or up to 1 day).
  • Preheat oven to 450 degrees. Coat a parchment-lined rimmed baking sheet with cooking spray. Arrange pear slices in a single layer on sheet and brush with 2 tablespoons maple syrup. Roast until pears are soft, 20 minutes. Remove from oven and heat broiler. Brush pears with 2 tablespoons maple syrup and broil until browned in spots, about 4 minutes, rotating sheet frequently. Let cool. To serve, arrange pear slices, overlapping slightly, on cheesecake.

Nutrition Facts : Calories 584 g, Fat 41 g, Fiber 2 g, Protein 5 g

MAPLE BACON CHEESECAKE



Maple Bacon Cheesecake image

The winner of the Shakespeare Theatre Company's 2010 Annual Cheesecake Bake-Off. Homemade maple-bacon-pecan crust and candied bacon topping. This was my very first attempt at a homemade cheesecake. It won best topping, tied for best first attempt, and won overall best cheesecake!

Provided by nicolekrystyn

Categories     Meat and Poultry Recipes     Pork

Time 6h45m

Yield 12

Number Of Ingredients 17

2 cups graham cracker crumbs
½ cup chopped pecans
½ cup real bacon bits
3 tablespoons maple syrup
2 tablespoons butter, melted
2 teaspoons vanilla extract
1 pinch salt
3 (8 ounce) packages cream cheese, softened
½ cup maple syrup
¼ cup white sugar
3 large eggs
¾ cup heavy cream
1 tablespoon vanilla extract
1 teaspoon almond extract
1 teaspoon lemon extract
1 (8 ounce) package maple-cured bacon
½ cup maple syrup, divided

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Mix graham cracker crumbs, pecans, bacon bits, maple syrup, butter, vanilla extract, and salt together in a medium bowl; mixture will be pretty dry. Press enough mixture into the bottom of a 9-inch springform pan to get a 1/4-inch-thick crust. Reserve extra crumbs for the sides and edges.
  • Bake crust in the preheated oven for 10 minutes. Let cool slightly while preparing the filling.
  • Beat cream cheese, maple syrup, and sugar together in a bowl using an electric mixer until smooth. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Add heavy cream, vanilla, almond, and lemon extracts; blend until smooth and creamy. Push mixture through a sieve to ensure a smooth filling.
  • Wrap outside of the pan in a double layer of foil, covering the underside and extending all the way to the top. Set pan in a large roasting pan and pour in enough hot water to reach about halfway up the sides of the springform. Pour filling into the cooled crust.
  • Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
  • Turn oven off and open door slightly. Let cheesecake cool until nearly room temperature, 45 minutes to 1 hour. Remove from oven and let cool completely to room temperature, about 20 minutes more. Refrigerate until completely chilled, at least 4 hours but preferably 24 to 48 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). Line two 9x13-inch baking sheets with foil. Lay bacon in a single layer on the pans. Brush about 1/4 cup maple syrup over bacon.
  • Bake in the preheated oven until bacon is halfway crispy, about 10 minutes. Transfer bacon onto a wire rack to drain the grease. Return bacon to the baking sheets and coat other side with remaining maple syrup. Continue baking until browned and crispy all over, about 10 minutes more.
  • Cool bacon on a wire rack until safe to handle. Cut into small strips and scatter over the finished cheesecake.

Nutrition Facts : Calories 527.1 calories, Carbohydrate 38.8 g, Cholesterol 143.7 mg, Fat 36.5 g, Fiber 0.8 g, Protein 11.8 g, SaturatedFat 19 g, Sodium 592.3 mg, Sugar 27.8 g

NEW YORK MAPLE-WALNUT CHEESECAKE



New York Maple-Walnut Cheesecake image

Why doesn't maple syrup find its way to American cheese platters the way chestnut honey does to Italian ones? We think it works particularly well with subtle, creamy cheeses, a conviction that inspired our riff on a classic New York cheesecake.

Provided by Matt Lee And Ted Lee

Categories     cakes, dessert

Time 2h30m

Yield 10 servings

Number Of Ingredients 11

3/4 cup graham-cracker crumbs
1 cup plus 6 tablespoons sugar, divided
3 tablespoons unsalted butter, melted
2 1/2 pounds cream cheese
3 tablespoons flour
1/2 cup grade A medium amber maple syrup
4 eggs
2 egg yolks
1/4 cup heavy cream
1 teaspoon cornstarch
4 ounces walnut halves (about 1 cup)

Steps:

  • Preheat oven to 350 degrees. In a bowl, mix the graham-cracker crumbs with 2 tablespoons of the sugar and stir with a fork to combine. Grease the sides of a 9-inch springform pan and sprinkle it with the cracker mixture, shaking any excess back into the bowl. Add the melted butter to the bowl and toss with a fork until the butter has moistened the crumb mixture. Scatter the crumbs evenly over the pan bottom and press into it using the bottom of a straight-sided glass. Bake for 10 minutes and let cool. Raise the heat in the oven to 500 degrees.
  • With an electric mixer, beat the cream cheese until it is soft and fluffy, about 2 minutes. Mix the flour with the remaining sugar and add it and half the maple syrup to the cheese in thirds, mixing after each addition. Add the eggs and the yolks to the batter one by one, beating after each addition. Add the heavy cream and mix again. Pour the batter into the crust and bake for 15 minutes. Lower the oven to 200 degrees and bake for an hour more. Turn off the oven, leave the door halfway open and let the cheesecake cool in the oven for a half-hour. Chill in the refrigerator for 4 hours and not more than 24.
  • When ready to serve, heat the remaining maple syrup over low heat in a small saucepan until it bubbles and let simmer gently for 1 minute, until it has thickened slightly. Whisk in the cornstarch and turn off the flame. Add the walnuts and turn to coat. Spread them out on a piece of parchment paper to cool and harden into praline, then sprinkle over the cheesecake.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 17 grams, Carbohydrate 50 grams, Fat 49 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 27 grams, Sodium 474 milligrams, Sugar 43 grams, TransFat 0 grams

MAPLE CHEESECAKE



Maple Cheesecake image

Make and share this Maple Cheesecake recipe from Food.com.

Provided by Boomette

Categories     Cheesecake

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 1/2 cups graham cracker crumbs
2 tablespoons maple sugar
1/3 cup butter, melted
375 g cream cheese, room temperature
1 cup maple syrup
4 eggs
1/2 cup heavy cream
maple syrup

Steps:

  • Preheat oven at 350°F.
  • In a bowl, mix all the crust ingredients and press lightly into bottom of 8" spring form pan.
  • Bake at 350 F 15 minutes. Remove from the oven and set aside.
  • In another bowl, whisk cream cheese and maple syrup.
  • Add the eggs and heavy cream, blend well.
  • Put the mixture in the crust.
  • Bake in the center of the oven about 1 hour.
  • Let cool in the oven, the door slightly opened, and then put in the fridge for 4 to 8 hours.
  • Serve cold with a little bit of maple syrup.

Nutrition Facts : Calories 499.1, Fat 33.7, SaturatedFat 19.6, Cholesterol 198, Sodium 333, Carbohydrate 43, Fiber 0.4, Sugar 31.1, Protein 8.2

VERMONT MAPLE SYRUP CHEESECAKE



Vermont Maple Syrup Cheesecake image

Categories     Cake     Cheese     Dairy     Dessert     Bake     Spring     Maple Syrup     Gourmet

Yield Makes 1 cake

Number Of Ingredients 11

For crust
twenty-four 5- by 2 1/2-inch graham crackers
1 stick (1/2 cup) unsalted butter
1/2 cup pure maple syrup (preferably Grade B; see note, above)
For filling
four 8-ounce packages cream cheese, softened
1 cup pure maple syrup (preferably Grade B)
4 large eggs
1 tablespoon vanilla
1/2 cup heavy cream
Accompaniment: pure maple syrup if desired for drizzling

Steps:

  • Preheat oven to 350° F.
  • Make 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.
  • Make filling:
  • 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, 1 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.

MAPLE SYRUP CHEESECAKE



Maple Syrup Cheesecake image

O Canada! Maple syrup lends sweetness to this decadent cheesecake masterpiece. This is totally awesome.Sooo yummy! Found this on the net and have made it many times since. Rich, but that's a good thing. Cook time includes chill time. This would be excellent topped with a few pecans!

Provided by BirdyBaker

Categories     Cheesecake

Time 10h30m

Yield 1 cheesecake, 8-12 serving(s)

Number Of Ingredients 7

24 graham crackers
1/2 cup unsalted butter, melted
1 1/2 cups dark maple syrup, plus more for drizzling on top (divided)
4 (8 ounce) packages cream cheese, room temperature
4 large eggs
1 tablespoon vanilla extract
1/2 cup whipping cream

Steps:

  • Preheat oven to 350 degrees.
  • Prepare crust: In food processor, finely grind graham crackers (you will have about 31/2 cups). In large bowl, stir together graham cracker crumbs, butter and 1/2 cup maple syrup. Press evenly into bottom and up sides of 10-inch springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.
  • Make filling: In bowl of standing mixer fitted with paddle attachment, or in food processor, beat cream cheese on low speed, scraping down sides of bowl occasionally, until smooth. Add remaining 1 cup maple syrup and eggs, 1 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 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.

Nutrition Facts : Calories 836.6, Fat 61.3, SaturatedFat 36.7, Cholesterol 281.4, Sodium 510.5, Carbohydrate 60.5, Fiber 0.6, Sugar 43.1, Protein 13.6

MAPLE-NUT CHEESECAKE



Maple-Nut Cheesecake image

To vary this delicious cheesecake, add cherries to the top, or swirl raspberry jam throughout before it's baked. -Wendy Paffenroth, Pine Island, New York

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 12

3/4 cup graham cracker crumbs
1/2 cup finely chopped walnuts
3 tablespoons sugar
1/4 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 teaspoons maple flavoring
1/2 teaspoon almond extract
1/8 teaspoon grated lemon zest
3 large eggs, room temperature, lightly beaten
Melted chocolate, optional

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix the cracker crumbs, walnuts and sugar; stir in butter. Press onto bottom and 1 in. up sides of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the maple flavoring, extract and lemon zest. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake for 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight. , Remove rim from pan. If desired, drizzle cheesecake with melted chocolate.

Nutrition Facts : Calories 434 calories, Fat 35g fat (20g saturated fat), Cholesterol 146mg cholesterol, Sodium 300mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 0 fiber), Protein 8g protein.

MAPLE PUMPKIN CHEESECAKE



Maple Pumpkin Cheesecake image

For something a little bit different and a whole lot delicious, make this autumn pumpkin cheesecake instead of pumpkin pie for your Thanksgiving feast.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 1h40m

Yield 12

Number Of Ingredients 14

1 ¼ cups graham cracker crumbs
¼ cup sugar
¼ cup butter or margarine, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 (15 ounce) can pumpkin
3 large eggs
¼ cup pure maple syrup
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
1 cup whipping cream
¾ cup pure maple syrup
½ cup chopped pecans

Steps:

  • Preheat oven to 325 degrees.
  • Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
  • In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
  • Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
  • To serve, spoon some Maple Pecan Sauce over cheesecake.
  • Maple Pecan Glaze: In medium-sized saucepan, combine whipping cream and pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in chopped pecans. Cover and chill until served. Stir before serving.

Nutrition Facts : Calories 637.3 calories, Carbohydrate 45 g, Cholesterol 157.1 mg, Fat 40.1 g, Fiber 2 g, Protein 9.1 g, SaturatedFat 22.6 g, Sodium 502.5 mg, Sugar 34.7 g

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From morgansistersrecipes.com


20 BEST MAPLE DESSERTS - INSANELY GOOD RECIPES
2022-06-10 9. Maple Sugar Muffins. These ultra-moist maple muffins are made with sour cream, making them extra fluffy. So if you like your muffins light and airy, give these beauties a try. They’re topped with crumbled bacon and a drizzle of maple syrup, giving them a mouthwatering sweet and salty taste.
From insanelygoodrecipes.com


MAPLE NO-BAKE CHEESECAKE – SILLOWAY MAPLE
Combine the graham cracker crumbs, 1/3 c. maple sugar and melted butter and press onto bottom and sides of a baking dish. I used an 8 x 6. Refrigerate. Beat cream cheese, sugar, and lemon juice until smooth. Gradually add cream and beat until stiff and peaks form. Pile into crust, and refrigerate. When ready to serve, top with berries.
From sillowaymaple.com


GLEAMING MAPLE CHEESECAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
50 grams sugar 2 teaspoons cornflour 125 millilitres maple syrup plus more for drizzling 4 large eggs ½ teaspoon cider vinegar or lemon juice Method Preheat the oven to 170°C/150°C Fan/gas mark 3/350°F. Blitz the digestive biscuits in a food processor until they turn to crumbs, then add the pecan halves and blitz again to a crumb mixture.
From nigella.com


MAPLE SYRUP CHEESECAKE - SIMPLY STACIE
Add in eggs and mix on low until smooth. Pour cheesecake mixture over top of your maple cookie crust. Bake for 1 hour in a 350°F oven or until the cheesecake is set. Let cool before removing the springform pan. Refrigerate for 3 to 4 hours before serving. To serve, drizzle maple syrup over top of each slice.
From simplystacie.net


MAPLE RECIPES
The Ultimate Maple Cheesecake with Salted Maple Caramel Sauce. A creamy and flavourful cheesecake recipe with a delicious and gooey caramel sauce inspired by 'The View from Great Island'. This tasty cake will certainly make a cold winter's day a lot cheerier! 4-Ingredient Maple Cinnamon Popcorn Glengarry Scotch Bonnet Maple Piña Colada Glengarry Scotch Bonnet …
From glengarrymaple.ca


MAPLE CHEESECAKE RECIPE (GRAIN-FREE) - DELICIOUSLY ORGANIC
2019-12-19 Cool completely. Reduce oven to 300ºF. Beat cream cheese in the bowl of a mixer fitted with paddle attachment until smooth. Add maple sugar, arrowroot and salt. Beat on medium until blended and smooth. Add 1 cup reduced maple syrup, sour …
From deliciouslyorganic.net


MAPLE CHEESECAKE - COOMBS FAMILY FARMS
Ingredients 16 oz cream cheese 3/4 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup 2 eggs 1 tsp maple syrup 2 tsp lemon juice (Syrup and lemon...
From coombsfamilyfarms.com


NO BAKE MAPLE CHEESECAKE - THERESCIPES.INFO
Instructions Checklist Step 1 Place a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C). Grease a 10-inch cake pan; line bottom with parchment paper. Step 2 Combine graham cracker crumbs, 1/2 cup maple syrup, and butter in a large bowl. Press over the bottom and up the sides of the cake pan.
From therecipes.info


INDIVIDUAL MAPLE WALNUT CHEESECAKES | CANADIAN LIVING
2006-12-04 Method. In food processor, finely chop walnuts with brown sugar; pulse in butter. Press over bottoms of 4-oz (125 mL) mini-cheesecake cups. Bake in centre of 350°F (180°C) oven until golden at edges, about 12 minutes; let cool on rack. Filling: Meanwhile, in large bowl, beat cream cheese until fluffy; gradually beat in syrup and vanilla until ...
From canadianliving.com


MAPLE CHEESECAKE BARS - BAKERISH
2020-11-13 Instructions. Preheat oven to 325 degrees F. In a medium-sized bowl mix together the graham cracker crumbs, melted butter, brown sugar, and salt. Line a 9x9 baking dish with aluminum foil and spray it well with baking spray. Press the crust into the bottom of …
From bakerish.com


ROASTED STRAWBERRY MAPLE CHEESECAKE S’MORES RECIPE | PC.CA
Step 1 Roasted Strawberries: Preheat oven to 350ºF (180ºC). Stir together strawberries, sugar and vanilla in 8-inch (2 L) square glass baking dish. Bake until tender and syrupy, 40 to 45 minutes. Step 2 Maple Cream Cheese: Stir cream cheese with maple syrup in small bowl. Step 3 Assembly: Arrange 1 cookie, chocolate side up, on work surface.
From presidentschoice.ca


MAPLE PECAN CHEESECAKE SHOOTERS - SKINNYTASTE
2018-12-13 Combine maple and pecans in a medium bowl. With an electric mixer, beat the heavy cream until stiff peaks form. Fold in yogurt and set aside. With an electric mixer, beat the cream cheese, sugar, lemon juice and vanilla until smooth. Gently fold …
From skinnytaste.com


MAPLE CHEESECAKE RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


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