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| RECIPE FOR ARLINGTON INN VERMONT MAPLE SYRUP CHEESECAKE |
| Title: | Arlington Inn Vermont Maple Syrup Cheesecake | | Category: | Brand Name Recipes | | Rating: |  | Instructions:
Arlington Inn Vermont Maple Syrup CheesecakeSource: The Arlington Inn, Arlington, Vermont Crust
24 (5 x 2 1/2-inch) graham crackers
1 stick (1/2 cup) unsalted butter
1/2 cup pure maple syrup (preferably Grade B) 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
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 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.
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