Maple Cheesecake with Maple-Cranberry Compote The key to this deeply flavored cheesecake? Reduced maple syrup. The sweet-tart compote is a delicious—and pretty—accompaniment. 10 to 12 servings Recipe by Abigail Johnson Dodge Ingredients reduced maple syrup 1 1/2 cups pure maple syrup (preferably grade A dark amber) crust 2 cups ground graham crackers (about 17 whole crackers ground in processor) 3 tablespoons sugar 1/2 teaspoon (scant) ground cinnamon 6 tablespoons (3/4 stick) unsalted butter, melted filling 3 8-ounce packages cream cheese, room temperature 1/2 cup maple sugar or (packed) golden brown sugar 3 tablespoons all purpose flour 1/4 teaspoon salt 1 cup reduced maple syrup (see above) 2/3 cup s sour cream 2 teaspoons vanilla extract 4 large eggs Maple-Cranberry Compote (click for recipe) Special Equipment Heavy-duty stand mixer 9-inch-diameter springform pan with 2 3/4-inch-high sides Preparation REDUCED MAP
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