Maple Cheesecake with Vanilla Bean Whipped Cream
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.Advertisement
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).
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.