Maple Cheesecake from the Arlington Inn

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      Vermont Maple Syrup Cheesecake from Epicurious
      The Arlington Inn, Arlington VT

      For crust:
      twenty-four 5- by 2 1/2-inch graham crackers
      1 stick (1/2 cup) unsalted butter
      1/2 cup pure maple syrup (preferably Grade B; see note, above)

      For filling:
      four 8-ounce packages cream cheese, softened
      1 cup pure maple syrup (preferably Grade B)
      4 large eggs
      1 tablespoon vanilla
      1/2 cup heavy cream
      and pure maple syrup if desired for drizzling

      Preheat oven to 350° F.

      Make crust:
      In a food processor finely grind graham crackers (you will have about 3 1/2 cups). Melt butter. In a large bowl stir together graham cracker crumbs, butter, and maple syrup and press evenly into bottom and up side of a 10-inch springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.

      Make filling:
      In bowl of a standing mixer fitted with paddle attachment or in a food processor beat cream cheese on low speed, scraping down side of bowl occasionally, until smooth. Add syrup and eggs, 1 at a time, beating well after each addition. Add vanilla and cream and beat until just combined.

      Pour filling into crust and bake in middle of oven 1 hour (cake will not be set in center but will set as it chills). Cool cake in pan on a rack. Chill cake, covered, at least 8 hours and up to 4 days.

      Remove side of pan. Serve cheesecake in wedges, drizzled with maple syrup.

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