Recipes and Cooking Maple Cheesecake with Vanilla Bean Whipped Cream Be the first to rate & review! 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. By Jocelyn Delk Adams Jocelyn Delk Adams Website Jocelyn Delk Adams is a professional baker and the founder of grandbaby-cakes.com, which launched in 2012. Before her blog and the brand became her full-time job, she owned a freelance production company specializing in event management and was the manager of external affairs for Chicago Urban League.Jocelyn's blog features her family's, particularly her grandmother's, recipes with a modern twist. In 2015, she came out with her cookbook Grandbaby Cakes, which People magazine, Vanity Fair, Yahoo!, and Epicurious named a top fall cookbook. It also won the Gourmand World Award 2016 for Best Blogger Cookbook USA and was nominated for an NAACP Image Award 2016 for Outstanding Literary Instructional Work. In addition to her writing, Jocelyn is a TODAY Show Tastemaker and cast member of "Unique Sweets" on the Cooking Channel. She's also appeared on The Rachael Ray Show, Food Network's The Kitchen, ABC World News Now, and more.Jocelyn is the founder of A Charitable Confection, an anti-violence dessert fundraiser featuring the top bakeries in Chicago. She holds a bachelor's of arts degree in mass media communications from Clark Atlanta University. Learn about BHG's Editorial Process Published on October 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 30 mins Total Time: 6 hrs Servings: 24 Jump to Nutrition Facts Ingredients 2 cup graham cracker crumbs ⅓ cup sugar ¼ teaspoon salt ½ cup butter, melted 4 8 ounce packages cream cheese, softened ⅔ cup maple syrup ½ cup sugar ⅓ cup heavy cream 4 eggs ½ cup sour cream 2 tablespoon all-purpose flour 2 teaspoon vanilla Vanilla Bean Whipped Cream Pomegranate Compote Directions 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. 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. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 340 Calories 24g Fat 27g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.