Simple Maple Cheesecake

Zestphobia's Note:

This recipe was printed in one of those Sunday magazine supplements. It was the first cheesecake I ever attempted and I continue to make it because it is so easy. I see some really nice, more elaborate and no doubt tastier maple cheesecake recipes on the site, and I'm going to have to try those as well, but in the meantime, it's hard to beat this for simplicity. The real maple syrup is pretty pricey, so I try to buy it in warehouse/club type stores. I have found I can get a huge bottle for the same price as a small one in the grocery store.

• Total Time: 1 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 8-10

Yield: 1.0 cake

• 2 cups honey graham cracker crumbs
• 4 tablespoons butter , melted
• ¼ cup granulated sugar
• ½ teaspoon maple flavoring (I use the bottled artificial kind)
• 4 eggs
• 1 cup real maple syrup (not pancake syrup)
• 24 ounces cream cheese , softened

Directions:

1. Preheat oven to 350.
2. Combine the graham cracker crumbs, melted butter, granulated sugar and maple flavoring. I mix it together in a big measuring cup with a fork. Press it onto the bottom of a 9 inch springform pan.
3. Beat the eggs, then add the softened cream cheese and maple syrup and beat it all together well, getting it as smooth as possible. Pour over the crust and bake one hour (or slightly less in my oven) at 350.
4. Let the cake cool before serving.