EVERYTHING MAPLE CHEESECAKES

454g (2 8oz) blocks of cream cheese or quark
125g (1/2 c) sugar, preferable maple!!!
2 eggs
Crust:
this is where is starts to get fun!
graham crackers are traditional, but why not try cookie crumbs which enhance the flavor you're going for? Using... a food processor makes this quick & easy. Just moisten the crumbs with enough melted butter to hold them together 1/4c or so, no sugar is necessary and press into a spring form pan.
crush ginger snaps for our pumpkin cheesecake,
oreo's for the Black Forest version
vanilla with ground almonds for our Crème Caramel with Amaretto version
Chocolate crumbs & ground hazelnuts for Frangelico Chocolate
cinnamon cookies for our Apple Praline
vegetable crackers for our savoury cheesecake appetizer!

Pumpkin Cheesecake
cream cheese with sugar until smooth with an electric mixer or a whisk. Add 1 c pumpkin puree, either cooked yourself, or canned, mix in a tsp cinnamon, 1/2 tsp each nutmeg, ginger, mace. Add the eggs, mix well. Pour over the ginger snap crust. Bake 35 to 45 min in a 350 oven on the middle rack. Centre should be set. Cool, and remove the ring from the spring form. Place on a festive plate, pipe swirls of real whipping cream around the outside edge, and finish with chopped Maple Spiced Nuts! YUMMY

Black Forest
cream cheese, sugar with mixer, add eggs. Set aside half of the mixture. Add 1/4c cocoa powder to the rest. On your oreo cookie crust, spoon half a cup of cherry pie filling in a thin layer. Pour the chocolate cheese mixture over the cherries. Grate 2 oz of bittersweet chocolate over this layer, then pour the reserved cheese mixture over the top. Bake for 35 min at 350. Cool completely, remove ring, plate, and decorate with real piped whipping cream, around the outside edge, gently spoon another 1/2c of the cherries in the middle, and shave a little more chocolate over the top.

Crème Caramel with Amaretto
cream cheese & sugar together, add eggs. Pour half of the mixture over the almond, cookie crumb base, drizzle with Maple Crème Caramel with Amaretto, swirl gently with a knife, pour the rest of the mixture on top. Bake at 350 for 35 min. Cool, plate, drizzle more Crème Caramel over the cheesecake. Decorate with toasted Almonds.

Crème Caramel with Frangelico & Chocolate
Cream cheese, sugar & eggs with mixer, add 1/4c cocoa, 1/4 c grated dark chocolate. Pour over chocolate/hazelnut crumbs. Bake at 350 for 35 min. Cool completely, remove ring & plate. Drizzle with Crème Caramel with Frangelico, and sprinkle toasted sliced hazelnuts around the edge. Exquisite!

Cream cheese, sugar & eggs together with a mixer. Peel and slice three apples. Cook for 5 mins in Maple Apple Cinnamon Syrup. Place half of the apple slices on the crust. Pour over the cheese mixture. Bake for 35 min in a 350 oven. Cool, remove ring, plate, arrange the remaining apple slices in circles moving outward on top of the cheesecake, and then pour the rest of the Maple Apple Cinnamon Syrup over the top. Toss Maple Spiced Nuts on!mmmmmmm

Savoury Cheesecake for appetizers
Cream cheese & eggs NO sugar. Add 1/4c Maple Roasted Garlic Dip Mix, 1 tsp each freshly chopped parsley, basil, thyme, rosemary, or your favourite herbs. Add 2 tbsp. finely chopped red pepper. Pour over a savoury cracker crumb crust. Bake at 350 for 40 min. Cool for 15 min. Remove ring, and plate...you may serve this warm or cold with bagel slices, crackers, or veggies. Using a food processor makes this quick & easy. Just moisten the crumbs with enough melted butter to hold them together 30 ml (1/4 c) or so, no sugar is necessary and press into a spring form pan.

crush ginger snaps for our pumpkin cheesecake,

oreo's for the Black Forest version

vanilla with ground almonds for our Crème Caramel with Amaretto version

Chocolate crumbs & ground hazelnuts for Frangelico Chocolate

cinnamon cookies for our Apple Praline

vegetable crackers for our savoury cheesecake appetizer!

• Pumpkin Cheesecake
  cream cheese with sugar until smooth with an electric mixer or a whisk. Add 1 c pumpkin puree, either cooked yourself, or canned, mix in a tsp cinnamon, 1/2 tsp each nutmeg, ginger, mace. Add the eggs, mix well. Pour over the ginger snap crust. Bake 35 to 45 min in a 350 oven on the middle rack. Centre should be set. Cool, and remove the ring from the spring form. Place on a festive plate, pipe swirls of real whipping cream around the outside edge, and finish with chopped Maple Spiced Nuts! YUMMY
  
  Black Forest
  cream cheese, sugar with mixer, add eggs. Set aside half of the mixture. Add 1/4c cocoa powder to the rest. On your oreo cookie crust, spoon half a cup of cherry pie filling in a thin layer. Pour the chocolate cheese mixture over the cherries. Grate 2 oz of bittersweet chocolate over this layer, then pour the reserved cheese mixture over the top. Bake for 35 min at 350. Cool completely, remove ring, plate, and decorate with real piped whipping cream, around the outside edge, gently spoon another 1/2c of the cherries in the middle, and shave a little more chocolate over the top.
  Pumpkin Cheesecake
  cream cheese with sugar until smooth with an electric mixer or a whisk. Add 1 c pumpkin puree, either cooked yourself, or canned, mix in a tsp cinnamon, 1/2 tsp each nutmeg, ginger, mace. Add the eggs, mix well. Pour over the ginger snap crust. Bake 35 to 45 min in a 350 oven on the middle rack. Centre should be set. Cool, and remove the ring from the spring form. Place on a festive plate, pipe swirls of real whipping cream around the outside edge, and finish with chopped Maple Spiced Nuts! YUMMY
  
  Black Forest
  cream cheese, sugar with mixer, add eggs. Set aside half of the mixture. Add 1/4c cocoa powder to the rest. On your oreo cookie crust, spoon half a cup of cherry pie filling in a thin layer. Pour the chocolate cheese mixture over the cherries. Grate 2 oz of bittersweet chocolate over this layer, then pour the reserved cheese mixture over the top. Bake for 35 min at 350. Cool completely, remove ring, plate, and decorate with real piped whipping cream, around the outside edge, gently spoon another 1/2c of the cherries in the middle, and shave a little more chocolate over the top.
  Pumpkin Cheesecake
  cream cheese with sugar until smooth with an electric mixer or a whisk. Add 1 c pumpkin puree, either cooked yourself, or canned, mix in a tsp cinnamon, 1/2 tsp each nutmeg, ginger, mace. Add the eggs, mix well. Pour over the ginger snap crust. Bake 35 to 45 min in a 350 oven on the middle rack. Centre should be set. Cool, and remove the ring from the spring form. Place on a festive plate, pipe swirls of real whipping cream around the outside edge, and finish with chopped Maple Spiced Nuts! YUMMY
  Pumpkin Cheesecake
  cream cheese with sugar until smooth with an electric mixer or a whisk. Add 1 c pumpkin puree, either cooked yourself, or canned, mix in a tsp cinnamon, 1/2 tsp each nutmeg, ginger, mace. Add the eggs, mix well. Pour over the ginger snap crust. Bake 35 to 45 min in a 350 oven on the middle rack. Centre should be set. Cool, and remove the ring from the spring form. Place on a festive plate, pipe swirls of real whipping cream around the outside edge, and finish with chopped Maple Spiced Nuts!Pumpkin Cheesecake
  cream cheese with sugar until smooth with an electric mixer or a whisk. Add 1 c pumpkin puree, either cooked yourself, or canned, mix in 10 g (2 tsp) cinnamon, 5 g (1 tsp) each nutmeg, ginger, mace. Add the eggs, mix well. Pour over the ginger snap crust. Bake 35 to 45 min in a 350 oven on the middle rack. Centre should be set. Cool, and remove the ring from the spring form. Place on a festive plate, pipe swirls of real whipping cream around the outside edge, and finish with chopped Maple Spiced Nuts! YUMMY
  
  Black Forest
  cream cheese, sugar with mixer, add eggs. Set aside half of the mixture. Add 125 g (1/4c) cocoa powder to the rest. On your oreo cookie crust, spoon half a cup of cherry pie filling in a thin layer. Pour the chocolate cheese mixture over the cherries. Grate 35 g (2 oz) of bittersweet chocolate over this layer, then pour the reserved cheese mixture over the top. Bake for 35 min at 350. Cool completely, remove ring, plate, and decorate with real piped whipping cream, around the outside edge, gently spoon another 125 ml (1/2c) of the cherries in the middle, and shave a little more chocolate over the top.
  
  Crème Caramel with Amaretto
  cream cheese & sugar together, add eggs. Pour half of the mixture over the almond, cookie crumb base, drizzle with Maple Crème Caramel with Amaretto, swirl gently with a knife, pour the rest of the mixture on top. Bake at 350 for 35 min. Cool, plate, drizzle more Crème Caramel over the cheesecake. Decorate with toasted Almonds.
  
  Crème Caramel with Frangelico & Chocolate
  Cream cheese, sugar & eggs with mixer, add 125 g (1/4c) cocoa, 125 g (1/4 c) grated dark chocolate. Pour over chocolate/hazelnut crumbs. Bake at 350 for 35 min. Cool completely, remove ring & plate. Drizzle with Crème Caramel with Frangelico, and sprinkle toasted sliced hazelnuts around the edge. Exquisite!
  
  Apple Cinnamon

• Cream cheese, sugar & eggs together with a mixer. Peel and slice three apples. Cook for 5 mins in Maple Apple Cinnamon Syrup. Place half of the apple slices on the crust. Pour over the cheese mixture. Bake for 35 min in a 350 oven. Cool, remove ring, plate, arrange the remaining apple slices in circles moving outward on top of the cheesecake, and then pour the rest of the Maple Apple Cinnamon Syrup over the top. Toss Maple Spiced Nuts on!mmmmmmm
  
  More Cheesecake Recipes!
  Start with the basic recipe
  454g (2 8oz) blocks of cream cheese or quark
  125g (1/2 c) sugar, preferable maple!!!
  2 eggs
  crust
  340 g (1 1/2c) of crumbs
  30 ml (1/4c) melted butter
  30 g (1/4c) sugar
  
  Fruit of the Forest Cheesecake
  Make the cheesecake recipe as above,
  spoon a jar of our Maple Fruit of the Forest Jam over the top...easy & delicious, for variety you could try
  Red Gold: Maple Seedless Raspberry Jelly
  Harvest Basket: Peaches, Pears & Apple
  Plum Loco Jam
  Maple Crabapple Jelly
  Blueberry Twist Jam
  or any of the 30 varieties we make!
  
  
  Maple Chocolate Hazelnut Decadence
  Add 125 ml (1/2c) melted dark chocolate to cheese mixture
  increase cream cheese to 3 x 8 ounces
  50 ml (1/3 c) maple syrup
  2 eggs
  blend well.
  Crust
  Roast and rub 3c of whole hazelnuts in an oven for ten minutes.
  Place on a towel, or paper towels, and rub until most of the skin is removed. Grind hazelnuts in a food processor or nut grinder until coarsely chopped (reserve 1/4c). Add 125 ml (1/4c) melted butter, 125g (1/4c) maple or brown sugar. Pulse until combined. press into a springform pan. cook for 10 min in 350 oven
  Pour cheese mixture over base. Return to oven. Bake for 45-50 minutes until firm. Cool completely, remove ring, and place on fancy plate. Pour 125 ml (1/2c) of Maple Crème Caramel with Frangelico over the cheesecake, sprinkle remaining hazelnuts using a vegetable peeler, grate some dark chocolate curls on top.
  Luscious, decadence that will please the fussiest palate!