Maple Cheesecake with Sweet Basil Leaves

Maple Cheesecake by The Bakers Muse for Maple It Contest

Maple Cheesecake with Sweet Basil Leaves

Prep Time

20 minutes

Cook Time

45 minutes

Serves

8 people

Give your cheesecake the maple touch! This Maple Cheesecake made with Sweet Basil Leaves is a delightful and elegant Autumn alternative to savory cheese and crackers, in dessert form!

This recipe is courtesy of The Bakers Muse via Maple Guild.

Ingredients

For the Cheesecake Layer

  • 2 cups cream cheese, softened to room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/3 cup sour cream
  • 5.5 tablespoons heavy whipping cream
  • 2/3 cup pure maple syrup
  • 2-3 tablespoons finely chopped sweet basil leaves

Ingredients for Crust

  • 4 tablespoons butter, softened
  • 12-13 graham crackers
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pure maple syrup

Preparation

For the Crust

  • 1 Preheat oven to 365 degrees F
  • 2 Pulse or ground graham crackers until they are fine crumbs
  • 3 Add butter, sugar, salt and maple syrup, and use hands to incorporate well
  • 4 Press crumb mixture into a 9-inch pan with a removable bottom, or springform pan. Crust should be about 1 inch thick
  • 5 Bake for12-15 mins

For the Cheesecake

  • 1 Arrange oven racks to lower and middle positions
  • 2 Preheat oven to 325 degrees F
  • 3 Butter the sides of the pan that contains the crust
  • 4 Place a baking dish or pan on the lower rack of oven and fill it halfway with water, to prevent the cheesecake from cracking during baking
  • 5 Beat cream cheese until creamy
  • 6 Add in maple syrup, beat until smooth
  • 7 Add sugar and beat until fully mixed
  • 8 Add eggs and beat well
  • 9 Add sour cream, heavy cream and vanilla, and beat till smooth
  • 10 Add in chopped sweet basil leaves and mix into batter
  • 11 Pour batter into the pan with the crust
  • 12 Bake until cheesecake is just set in the center and no longer jiggles, about 40 to 45 minutes
  • 13 Remove cheesecake from oven and place on wire cooling rack
  • 14 .Immediately run a thin spatula around the edge of the pan to loosen cheesecake from sides of pan. This will prevent any surface cracking as the cheesecake cools and contracts
  • 15 Allow cheesecake to cool completely before removing it from the pan

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