Maple Espresso Cheesecake

Serves four, or eight if serving with ice cream

INGREDIENTS

• 1 cup Tapped Espresso Maple Syrup

• 1 package graham crackers (9 crackers)

• 4 tablespoons salted butter melted

• ¼ cup sugar (or substitute maple sugar)

• 3 8-ounce packages cream cheese, room temperature

• 4 large eggs

DIRECTIONS

1. Preheat oven to 350ºF.

2. Wrap bottom and sides of 9- or 10-inch springform pan with aluminum foil (to prevent leakage while baking).

3. Place graham crackers in 1-gallon zip- close bag; crush into fine crumbs with rolling pin or heavy pan (you will have about 1 ⅓ cups). Combine in bowl with butter and sugar, stirring until well blended.

4. Press crumb mixture over bottom and partly up sides of pan.

5. Combine in food processor: cream cheese and eggs and process until smooth Add maple syrup and process until combined. Alternatively, in large mixing bowl, beat cream cheese with electric mixer on low speed until smooth. Beat in eggs one at a time just until blended, then beat in maple syrup.

6. Pour mixture into crust. (To ensure no cracks, you can place cheesecake in large roasting pan and add boiling water partway up sides before baking, but this is optional.)

7. Bake for 45 to 55 minutes or until set nearly all the way to center.

8. Transfer to wire rack and let cool, then cover and refrigerate for 4 hours or overnight.

(recipe adapted from Cabot Creamery)