Maple Cheesecake w/ Maple-Cranberry Compote

Recipe printed from

Maple Cheesecake w/ Maple-Cranberry Compote
Adapted from Bon Appetit, December 2009 (yes, I saved this for a year!), serves 10-12 

time commitment: 2.5 hours (1 hour active) + overnight chilling

the original recipe called for reduced maple syrup, but i think it's plenty maple-y without reducing it. also, i had some leftover homemade cranberry sauce from Thanksgiving, so I pureed that with water and spread about 1/2 c of that over half of the cheesecake filling, then filled the remainder over it for a 'cranberry sauce layer'. if you don't have it, it's not important enough in the outcome to make it, but if you do, go for it!

2 c ground graham crackers
3 T sugar
1/2 t ground cinnamon
6 T (3/4 stick) unsalted butter, melted

1 8-ounce packages cream cheese, room temperature
2 8-ounce packages neufchatel cheese (or 1/3 less fat cream cheese), room temperature
1/2 c maple sugar
3 T all purpose flour
1/4 t salt
1/2 c maple syrup
2/3 c sour cream
2 t vanilla extract
4 large eggs

2 c fresh or frozen cranberries (about 8 ounces)
1 c maple syrup
2/3 c sweetened dried cranberries
1/2 c maple sugar

special supplies: 9-inch springform pan

Position rack in center of oven and preheat to 375 F. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter and stir until crumbs are evenly moistened. Press crumb mixture onto bottom and 2 inches up sides of 9-inch-diameter springform pan. Bake crust until set and top edge of crust darkens slightly, about 10 minutes. Cool crust completely on rack. Reduce oven temperature to 300 F.

Beat cream cheese & neufchatel cheese in large bowl (using hand mixer or Kitchen-Aid) until very smooth. Add maple sugar, flour, and salt; beat until well blended and smooth. Add maple syrup, sour cream, and vanilla; beat until well blended. Add eggs, 2 at a time, and beat just until blended after each addition. Tap bowl several times on counter to release any air bubbles. Pour filling into cooled crust. Using tip of small knife, pop any air bubbles on surface.

Bake cake until slightly puffed around edges (center will still look moist and will jiggle a little when pan is gently shaken), about 1 hour 30 minutes. Transfer cake to rack and cool completely. Cover and chill overnight.

Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves and mixture comes to boil. Reduce heat to medium and simmer until berries pop, about 4 minutes. Cover and chill. Rewarm over medium heat before serving.

Cut cheesecake into wedges. Divide among plates. Serve with warm compote.