Small Batch Maple Cream Cheesecake Recipe

Small Batch Maple Cream Cheesecake Recipe

A maple sweet creamy cheesecake that is easy enough to whip up on a weeknight and small enough to not take up an entire shelf in your refrigerator. Most would agree that making a cheesecake can be a big commitment - this however is not and is something you should make often! Forget about big springform pans and setting up a water bath in your oven, pull out your loaf pan, line it with parchment and get baking.

Made with Ben's real maple cream!

Small Batch Maple Cream Cheesecake Recipe

A maple sweet creamy cheesecake that is easy enough to whip up on a weeknight and small enough to not take up an entire shelf in your refrigerator. Most would agree that making a cheesecake can be a big commitment - this however is not and is something you should make often! Forget about big springform pans and setting up a water bath in your oven, pull out your loaf pan, line it with parchment and get baking.

Made with Ben's Real Maple Cream!

Ingredients

    CRUST

    • 1 ¼ cups of graham cracker crumbs or smash any dry wafer cookies/biscuits you have into crumbs
    • 5 tablespoons butter melted
    • 3 tablespoons granulated maple sugar or cane sugar

    FILLING

    • 2- 8 oz full fat cream cheese softened at room temperature
    • 1 large egg lightly beaten and at room temperature
    • ⅓ cup granulated maple sugar or cane sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon lemon juice
    • Maple Cream (warmed to pourable consistency)

    Directions

      CRUST

      1. Preheat oven to 350°F
      2. Line a loaf pan with parchment paper.
      3. In a medium size bowl stir Graham cookie crumbs together with melted butter and sugar. This should resemble damp sand.
      4. Press the crumbs into the bottom of the pan and up the sides of the pan a bit.
      5. Bake the crust for 10 to 15 minutes, remove from the oven and set aside.
      6. Reduce oven heat to 325°F.

      CHEESECAKE

      1. In a large bowl or mixer, mix the cream cheese until smooth.
      2. Add the sugar and vanilla. Mix until smooth.
      3. Scrape down the sides and the bottom of the bowl.
      4. Add the egg and mix for less than a minute, then scrape down the sides in the bottom again. It should be a smooth consistency with no lumps.
      5. Pour the filling into the pan on top of the crust and gently smooth the top.
      6. Drop in tablespoons of the warmed (liquid consistency) maple cream, then using a skewer or toothpick drag through the cream cheese and Maple Cream. Gently swirl the maple cream around.
      7. This swirling will allow the maple flavor to reach every bite, creating a cheesecake that has lots of undeniably delicious maple goodness, little surprises hidden in a creamy cheesecake
      8. Bake for 40 minutes until the surface is set. Remove the pan from the oven and allow to cool completely.
      9. Once the cheesecake is cool, refrigerate it for a couple of hours. Do not put it directly in the refrigerator because it will cause condensation and moisture.
      10. You do need to chill the cheesecake in the refrigerator so that it cuts nicely.
      11. When ready to enjoy, remove the cheesecake from the pan and slice.
      12. Serve with additional maple syrup and whipped cream.
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