Maple Cheesecake

Jacques and Pauline Couture, Missisquoi Valley Farm

This recipe comes from Jacques and Pauline Couture of Missisquoi Valley Farm in Westfield, Vermont. The Coutures purchased their farm in 1970 when they were just youngsters, and they have been working it ever since. Along the way they have raised six children, bred thousands of cattle, and built an impeccable reputation in the community. In fact, the Coutures’ farm won honors as Vermont’s Outstanding Farm of the Year in 2004, an award given to only one farm in the state each year. And so far, the Coutures show no signs of slowing down.

While Jacques runs the dairy farm, Pauline is busy running their maple syrup business and operating a bed & breakfast on the side. This Maple Cheesecake is one of the many delightful treats prepared for their overnight guests.

Jacques and Pauline Couture

Maple Cheesecake

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 15 minutes

Yield: 12 servings

Serving Size: 1 slice

Maple Cheesecake


  • 1 sleeve graham crackers (9 whole crackers)
  • 4 tablespoons Cabot Salted Butter, melted
  • 1/4 cup granulated maple sugar (or substitute white sugar)
  • 3 (8-ounce) packages Cabot Premium Cream Cheese or Cabot Neufchatel Reduced Fat Cream Cheese, at room temperature or softened in microwave
  • 4 large eggs
  • 1 cup Vermont Grade A Dark Amber maple syrup


  1. Preheat oven to 350ºF. Wrap bottom and sides of 9- or 10-inch springform pan with aluminum foil (to prevent leakage while baking).
  2. Place graham crackers in 1-gallon zip-close bag; crush into fine crumbs with rolling pin or heavy pan (you will have about 1 1/3 cups). Combine in bowl with butter and sugar, stirring until well blended.
  3. Press crumb mixture over bottom and partly up sides of pan.
  4. In food processor, combine cream cheese and eggs and process until smooth. Add maple syrup and process until combined. Alternatively, in large mixing bowl, beat cream cheese with electric mixer on low speed until smooth. Beat in eggs one at a time just until blended, then beat in maple syrup. Pour mixture into crust. (To ensure no cracks, you can place cheesecake in large roasting pan and add boiling water partway up sides before baking, but this is optional.)
  5. Bake for 45 to 55 minutes or until set nearly all the way to center. Transfer to wire rack and let cool, then cover and refrigerate for 4 hours or overnight.

Recipe and photos courtesy of Cabot Creamery Cooperative

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  1. Dee said:

    Thank you for the very unique receipes ty are simply and good to eat