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


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.


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


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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