If you are looking for the perfect fall recipe that doesn’t use pumpkin, then you are reading the right post. Last year we did a lot of pumpkin recipes, but this year I got to thinking there are a lot of fall flavors that tend to get neglected when the cooler months come around.
One of the activities I love doing with the family during the fall is to watch them tap the Maple trees. In Minnesota, they are even cool enough to tap the Maple trees in local parks. The best time to watch the syrup run is when the overnight temperatures are about 30-40 degrees, so my guess would be sometimes mid to late September here. (I will have to get back to you on that since it’s our first fall here)
Since our family is going to be out discovering all things maple syrup this fall for homeschool, we figured we would share with you some amazing maple recipes. What better way to kick this off than with a cinnamon crumble maple cheesecake? (If you love cheesecake you are going to DIE over this recipe, get your forks ready. And the smelling salts)
This is only my second or third time making a cheesecake, but I have to say that I am pretty impressed in how it turned out. The very first time I made a cheesecake was for Mr. Crunchy for Thanksgiving a few years ago. When I was making the crust, I made the mistake of using “fake” butter instead of real butter. Let’s just say we ate the cheesecake out of the pan and left the crust. It was HORRIBLE. Mr. Crunchy still eats the crusts warily, but even he gave this crust two thumbs up! Now onto the goodies!
- Four Kraft Philadelphia Cream Cheese 8 oz Blocks softened
- 4 eggs
- ⅔ cups sugar
- ¾ cup maple syrup (make sure it’s at least B grade)
- 8 oz container sour cream
- 2 cups graham cracker crumbs
- 9 Tbsp butter melted
- 1 Tbsp Cinnamon
- 2 Tbsp Brown Sugar
- Crumble Topping
- 1 cup flour
- 4 Tbsp unsalted butter cubed
- ½ T Cinnamon
- ¼ cup brown sugar
- Preheat oven to 350 degrees
- Take graham crackers and put in blender/food processor until crumbs place in medium bowl.
- Combine melted butter, cinnamon and brown sugar in bowl and mix until all crumbs are no longer dry.
- Press crust into 8½ inch springform pan.
- In a large mixing bowl combine cream cheese, sour cream, white sugar and blend on medium.
- Adding one egg at a time continue to beat until blended.
- Add maple syrup and beat for 30 seconds.
- Pour into spring form pan, and place in oven and bake for 30 minutes.
- To make the crumble topping, combine flour, cinnamon, and brown sugar together and whisk together.
- With a fork press the butter into this mixture until there is no dry mixture left
- After cheesecake has cooked for 30 minutes, open oven and place crumb topping on top of the cake.
- Cook for an additional 30 minutes or until set. (only center will appear a little “jiggly”)
- Remove from oven and allow to cool on counter for 2-4 hours.
- Then refrigerate overnight.
- Serve and enjoy!
What’s some of your family’s favorite ways to enjoy fall? We would love to hear what traditions you have in your neck of the woods!
Make sure to check out these other great recipes here on Crunchy Frugalista: