1 1/2 c. graham cracker crumbs
1/4 c. butter, melted
2 Tbsp. sugar
4 8oz. packages cream cheese
3 c. powdered sugar
1 c. maple syrup
This started out as a cream-cheese-based no-cook fudge that failed. It just stayed gooey - like super-thick frosting. So we created this - which Uncle Ted dubbed "the best cheesecake I've ever had." Not too bad for failed fudge!
You will need: Electric mixer – beating four bricks of cream cheese is a lot to ask of a hand mixer. Or from your mighty biceps. Don't burn out your hand mixer; the right tool for the job makes all the difference.
Yield: 16 servings
Preheat oven to 325°F.
Crush graham crackers to make 1 1/2 c. of crumbs. Stir in melted butter and sugar.
Press graham cracker mixture into the bottom and slightly up the sides of a 9-inch springform pan.
In the bowl of an electric mixer, beat cream cheese. Add eggs and beat until thoroughly combined. Add maple syrup. Beat until combined. Turn off the mixer.
In a separate bowl, sift powdered sugar. (This is important; otherwise the sugar gets clumpy.)
Gradually add the sugar to the cream cheese mixture. When it is well combined, spoon the batter over the graham cracker layer in the springform pan.
Bake at 325°F for 45 min. - 1 hour, or until center is set. (When you jostle the pan, it doesn't wiggle-jiggle so.) Remove from oven and allow to cool to room temperature. Refrigerate 4 hours or overnight. Serve cool.