Maple Cheesecake

Instructions

1. Prepare the crust
   Preheat oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, melted butter, and maple sugar until well mixed. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove and allow to cool while preparing the filling.
2. Make the filling
   In a large mixing bowl, beat cream cheese until smooth and fluffy, about 2 minutes. Add maple syrup and granulated sugar, beating until well combined. Scrape down the sides of the bowl as needed to ensure even mixing.
3. Add remaining ingredients
   Add eggs one at a time, beating on low speed after each addition. Mix in heavy cream, vanilla extract, maple extract (if using), flour, and salt. Beat until just combined, being careful not to overmix. The batter should be smooth and creamy.
4. Prepare water bath
   Wrap the outside of the springform pan with a double layer of aluminum foil to prevent water from seeping in. Place the pan in a larger roasting pan. Pour the cheesecake batter into the prepared crust and smooth the top with a spatula. Fill the roasting pan with hot water to reach halfway up the sides of the springform pan.
5. Bake the cheesecake
   Carefully transfer the water bath setup to the preheated oven. Bake for 60-70 minutes or until the edges are set but the center still has a slight jiggle when gently shaken. Turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for 1 hour.
6. Chill and serve
   Remove the cheesecake from the water bath and foil. Run a knife around the edges to loosen, then refrigerate for at least 6 hours or overnight. Before serving, drizzle with additional warmed maple syrup and garnish with toasted chopped walnuts or pecans if desired.