Maple Cheesecake

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For this special edition post we are sharing one of our favourites. Maple Cheesecake. This weekend is the Jewish Holiday of Shavout. On this holiday it is traditional to eat dairy, so we’ve deemed this the cheesecake holiday. I love to make cheesecakes for the Jewish holiday of Shavuot. We hope you enjoy this one.

This uniquely Canadian cheesecake gets most of its sweet flavour from reduced pure maple syrup.  To make a reduction, place 2 ¼ cups pure maple syrup in a saucepan over medium heat and simmer until it is reduced to 1 ½ cups.  Allow to cool to room temperature before using in batter.




For the crust:

2 ½ cups graham cracker crumbs
3 tbsp. granulated sugar
½ tsp. ground cinnamon
¾ cup coconut oil (or 1 stick butter, melted)

For the cake:

4 ½ eight oz. bricks of light cream cheese at room temperature (36 oz. total)
¾ cup brown sugar
4 ½ tbsp. unbleached all-purpose flour
½ tsp. kosher salt
1 ½ cups reduced maple syrup (see above)
1 cup low-fat sour cream (not fat-free)
2 tsp. pure vanilla extract
6 large eggs, at room temperature


Preheat oven to 350F. Combine graham cracker crumbs, sugar and cinnamon in the bowl of a food processor fitted with the steel blade and combine well.

Drizzle the coconut oil over the crumb mixture and pulse until the mixture resembles wet sand.


Transfer the crumb mixture to a 9-x13-inch baking pan lined with parchment paper and sprayed with cooking spray.


Bake for 10 minutes and allow to cool. Reduce the oven temperature to 300F.


Cube the cream cheese and place in the cleaned food processor bowl.  Process until creamy and smooth, scraping down the bowl as necessary.


Add the sugar, flour, and salt and blend until smooth.  IMG_2860.jpg

Add the maple syrup, sour cream and vanilla and process again.  IMG_2862.jpg

Add the eggs, 2 at a time, and process just until blended after each addition.


Pour the filling into the cooled crust.


Bake in the oven beside a small glass bowl filled with boiling water (acts as a water bath and reduces cracking).

IMG_2864.jpgAfter 55 minutes, turn the oven off and prop open the door for 15 more minutes before removing the cake.  Allow to cool to room temperature then refrigerate for at least 4 hours or until ready to serve.

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