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Delicious maple cheesecake cut in squares with red compote on top for serving
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4.43 from 7 votes

Maple Cheesecake

Course: Dessert
Cuisine: American
Servings: 24 bars
Calories: 278kcal


For the Crust

  • 2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/4 tsp salt
  • 1/2 cup butter melted

For the Filling

  • 32 oz 1/3 less fat cream cheese room temperature
  • 2/3 cup maple syrup
  • 1/2 cup granulated sugar
  • 1/3 cup heavy cream
  • 4 large eggs
  • 1/2 cup sour cream
  • 2 tbsp all purpose flour
  • 2 tsp vanilla extract

For the Vanilla Bean Whipped Cream

  • 1 vanilla bean
  • 1 cup heavy cream
  • 2 tsp powdered sugar

For the Pomegranate Compote

  • 1/3 cup dry red wine or pomegranate juice
  • 1/3 cup granulated sugar
  • 1/2 cup pomegranate seeds
  • 1/4 cup fresh orange sections
  • 2 tsp lemon juice


  • Preheat oven to 350°F. Line a 13x9-inch baking pan with foil, allowing foil to extend over pan edges; coat foil with nonstick cooking spray.

For the Crust

  • In a medium bowl combine cracker crumbs, the 1/3 cup sugar, and the salt. Add melted butter; stir to combine. Press crumb mixture into bottom of pan. Bake 10 minutes. Remove from oven.

For the Filling

  • In an extra-large mixing bowl beat cream cheese, maple syrup, and 1/2 cup sugar 2 minutes on medium until smooth. Add heavy cream; beat until combined.
  • Beat in eggs, one at a time, beating on low after each until combined. Add sour cream, flour, and vanilla; beat until combined. Pour filling over crust.
  • Bake about 40 minutes or until center is just set. Let cool in pan on a wire rack 1 hour. Cover. Chill in pan 4 hours or overnight.
  • Use foil to lift uncut cheesecake from pan; transfer to a cutting board. Cut into bars.

For the Whipped Cream

  • Halve a vanilla bean lengthwise; scrape seeds into a large bowl.
  • Add heavy cream and powdered sugar.
  • Beat on medium until stiff peaks form (peaks stand straight).

For the Pomegranate Compote

  • In a small saucepan combine dry red wine (or pomegranate juice) and sugar. Bring to boiling, stirring to dissolve sugar. Reduce heat.
  • Simmer, uncovered, about 3 minutes or until slightly reduced and syrupy. Remove from heat; let cool completely.
  • In a small bowl combine pomegranate seeds and fresh orange sections, chopped.
  • Pour syrup over pomegranate seed mixture. Stir in lemon juice.


If properly stored, these bars will keep for up to 5 days. Throw away any bars that have begun to dry out and/or develop tan or brown edges.
To Freeze: wrap each individual bar in plastic wrap, place in a freezer-safe bag or container. Frozen cheesecake will keep for up to 3 weeks. Defrost at room temperature for half an hour or in the refrigerator overnight.


Calories: 278kcal | Carbohydrates: 26g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 78mg | Sodium: 302mg | Potassium: 164mg | Fiber: 1g | Sugar: 20g | Vitamin A: 595IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 1mg