Prepare to revolutionize your dessert game with the most irresistible cheesecake you've ever tasted! This Maple and Cinnamon Baked Cheesecake isn't just a dessert - it's a decadent journey of rich, creamy flavors that will transport your taste buds to a cozy autumn morning. Imagine a perfectly smooth, velvety cheesecake infused with the warm embrace of maple syrup and the comforting spice of cinnamon, all nestled on a crisp graham cracker crust that promises a symphony of textures in every single bite.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup maple syrup
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 325°F (160°C). This will ensure that your cheesecake bakes evenly and thoroughly.
- In a medium bowl, combine 1 1/2 cups of graham cracker crumbs and 1/2 cup of melted unsalted butter. Mix until the crumbs are fully coated and the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Use the back of a measuring cup or your fingers to pack it down tightly.
- Bake the crust in the preheated oven for about 10 minutes, until it is lightly golden. Remove from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, beat 2 cups of softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Make sure there are no lumps.
- Add 1 cup of maple syrup, 3 large eggs, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt to the bowl. Mix on low speed until all ingredients are well combined, scraping down the sides as needed.
- Once the filling is smooth, pour it over the cooled graham cracker crust in the springform pan. Use a spatula to spread it evenly.
- Bake the cheesecake in the oven for 50-60 minutes. The edges should be set while the center may still have a slight jiggle. This will ensure a creamy texture.
- Once baked, turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for about 1 hour. This helps prevent cracking.
- After cooling, remove the cheesecake from the oven and refrigerate it for at least 4 hours, or preferably overnight, to allow it to set completely.
- Before serving, you may garnish the cheesecake with additional maple syrup, whipped cream, or a sprinkle of cinnamon if desired.
- Slice the cheesecake into 8 servings and enjoy your delicious Maple and Cinnamon Baked Cheesecake!
Tips
- Always use room temperature ingredients to ensure a smooth, lump-free filling.
- Don't overmix the cheesecake batter - this can introduce too much air and cause cracking.
- Use a water bath (place the springform pan in a larger pan filled with hot water) for even baking and to prevent surface cracks.
- Let the cheesecake cool slowly in the oven with the door slightly open to prevent sudden temperature changes.
- Chill the cheesecake overnight for the best texture and flavor development.
- For clean slices, use a knife dipped in hot water and wiped dry between each cut.
- If you want an extra maple flavor, drizzle some warm maple syrup just before serving.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 130mg
