Maple Creme Brulee Cheesecake Experiment

Remember my post about my creme brulee cheesecake?  It was so smooth and creamy.  I had to mapleize it and see how it turned out.  I experimented a little, as you can see in the picture, and discovered that maple sugar doesn’t make a good brulee top.  Stick with the white granulated and you’ll have praise all around the table!


2 cups of graham cracker crumbs*

3 Tbs. granulated sugar

1/2 teaspoon cinnamon

7 Tbs. unsalted butter, melted

3 8-oz. packages cream cheese, at room temperature

8 oz. mascarpone

2 Tbs. all-purpose flour

1-1/4 cups maple sugar

1 Tbs. pure vanilla extract

1 Tbs. maple syrup

4 large eggs, at room temperature

granulated sugar

*I prefer to make my own, fresh graham cracker crumbs using my food processor.  I think you’ll taste a difference if you choose to do the same.




Prehead the oven to 375°F.

In a medium bowl, stir together the graham cracker crumbs, cinnamon, and 3 Tbs. granulated sugar.

Mix in the melted butter until the crumbs are evenly moist and clump together slightly.

Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan.

Bake until the crust is fragrant and slightly darkened, about 10-11 minutes.

Let the pan cool on a rack.

Lower the oven temperature to 300°F.

In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone, and flour on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps.

Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.

Add the vanilla and maple syrup and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.)

Pour the filling into the cooled crust and smooth the top.

Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes.

The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely.

Cover and refrigerate until well chilled, at least 8 hours and up to 3 days.

Run a clean knife around the circumference of the cake and

unclasp and remove the side of the springform pan

Sprinkle the granulated sugar evenly over the top of the cheesecake and slowly pass a hand-held kitchen torch over the sugar until melted and caramelized.


One thought on “Maple Creme Brulee Cheesecake Experiment

  1. Pingback: Shamaretto Cheesecake (or Amaretto Cheesecake) | The Sassy Stove

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