Maple-Chestnut Cheesecake

  1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. In a small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of prepared pan. Place pan on a
  3. . Bake at 375u0b0 until set, 8-10 minutes. Cool on a wire rack. Reduce heat to 325u0b0.
  4. For filling, in a small saucepan, bring 1-1/2 cups maple syrup to a low boil; cook until reduced to about 1 cup. Cool to room temperature.
  5. In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the sour cream, flour, vanilla, salt and cooled syrup. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  6. Bake at 325u0b0 until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
  7. For candied chestnuts, in a small bowl, combine sugar and salt. Add chestnuts; toss to coat. Spread evenly onto a greased 15x10x1-in. baking pan. Bake at 350u0b0 until golden brown, 15-19 minutes, stirring once after 10 minutes. Immediately transfer to a waxed paper-lined
  8. ; cool completely.
  9. Remove rim from pan. Serve cheesecake with chestnuts and maple syrup.

graham cracker crumbs, sugar, ground cinnamon, butter, maple syrup, cream cheese, brown sugar, sour cream, allpurpose, vanilla, salt, eggs, sugar, salt, chestnuts, maple syrup

Taken from www.tasteofhome.com/recipes/maple-chestnut-cheesecake/ (may not work)

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