Maple Cheesecake Bars With Vanilla Bean Whipped Cream Recipes

Steps:

• For Maple Short Crust:.
• Cream butter. Continue to beat, gradually add the maple syrup and vanilla. Add the flour and salt, blend.
• For the cheesecake:.
• Preheat oven 400 degrees. Press Rich Maple Short Crust into 9x13 pan with floured hands.
• Pour melted chocolate over crust, set aside.
• Beat cream cheese until light.
• Beat in sour cream and then eggs one at a time.
• Gradually beat in maple syrup followed by vanilla and lemon juice.
• Slowly pour cheese mixture over chocolate. Bake 15 minutes. Reduce oven 350 and bake 30 minutes longer.
• Cool on wire rack, cover, chill before cutting into bars.

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil hanging over sides of pan. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
• Beat cream cheese and 1/2 cup of the remaining sugar in large bowl with mixer until blended. Add 1/2 cup maple syrup; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 45 to 50 min. or until center of cheesecake is almost set. Cool completely.
• Refrigerate 4 hrs.
• Use foil handles to transfer cheesecake from pan to cutting board. Cut vanilla bean piece lengthwise in half. Use tip of knife to scrape seeds from pod into medium bowl. Discard pod. Add whipping cream and remaining sugar to vanilla bean seeds; beat on medium speed until soft peaks form. Spread onto top of cheesecake.
• Combine oranges and pomegranate seeds; spoon over cheesecake. Drizzle with remaining maple syrup.