Maple Cheesecake with Vanilla Bean Whipped Cream

Jocelyn's holiday cheesecake gets a more complex sweetness from beating in maple syrup. The pomegranate-citrus compote gives it the holiday-worthy pop of color.

Maple Cheesecake with Vanilla Bean Whipped Cream
Photo: Carson Downing
Hands On Time:
30 mins
Total Time:
6 hrs
Servings:
24

Ingredients

  • 2 cup graham cracker crumbs

  • cup sugar

  • ¼ teaspoon salt

  • ½ cup butter, melted

  • 4 8 ounce packages cream cheese, softened

  • cup maple syrup

  • ½ cup sugar

  • cup heavy cream

  • 4 eggs

  • ½ cup sour cream

  • 2 tablespoon all-purpose flour

  • 2 teaspoon vanilla

  • Vanilla Bean Whipped Cream

  • Pomegranate Compote

Directions

  1. Preheat oven to 350°F. Line a 13x9-inch baking pan with foil, allowing foil to extend over pan edges; coat foil with nonstick cooking spray.

  2. For crust: In a medium bowl combine cracker crumbs, the 1/3 cup sugar, and the salt. Add melted butter; stir to combine. Press crumb mixture into bottom of pan. Bake 10 minutes. Remove from oven.

  3. Meanwhile, for filling: In an extra-large mixing bowl beat cream cheese, maple syrup, and 1/2 cup sugar 2 minutes on medium until smooth. Add heavy cream; beat until combined. Beat in eggs, one at a time, beating on low after each until combined. Add sour cream, flour, and vanilla; beat until combined. Pour filling over crust.

  4. Bake about 40 minutes or until center is just set. Let cool in pan on a wire rack 1 hour. Cover. Chill in pan 4 hours or overnight.

  5. Use foil to lift uncut cheesecake from pan; transfer to a cutting board. Cut into bars. Top with Vanilla Bean Whipped Cream and Pomegranate Compote. Makes 24 bars.

Vanilla Bean Whipped Cream

Halve a vanilla bean lengthwise; scrape seeds into a large bowl. Add 1 cup heavy cream and 2 tsp. powdered sugar. Beat on medium until stiff peaks form (peaks stand straight).

Pomegranate Compote:

In a small saucepan combine 1/3 cup dry red wine or pomegranate juice and 1/3 cup sugar. Bring to boiling, stirring to dissolve sugar. Reduce heat. Simmer, uncovered, about 3 minutes or until slightly reduced and syrupy. Remove from heat; let cool completely. In a small bowl combine 1/2 cup pomegranate seeds and 1/4 cup fresh orange sections, chopped. Pour syrup over pomegranate seed mixture. Stir in 2 teaspoons lemon juice.

Nutrition Facts (per serving)

340 Calories
24g Fat
27g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 340
% Daily Value *
Total Fat 24g 31%
Saturated Fat 14g 70%
Cholesterol 97mg 32%
Sodium 212mg 9%
Total Carbohydrate 27g 10%
Total Sugars 21g
Protein 5g
Vitamin C 1.5mg 8%
Calcium 66mg 5%
Iron 0.4mg 2%
Potassium 122mg 3%
Folate, total 10.9mcg
Vitamin B-12 0.2mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles