- 2 cups crushed ginger snaps (crumbs)
- 4 tablespoons melted butter
- 24 oz (three packages) cream cheese at room temp
- 4 large eggs
- 1 cup REAL maple syrup
Oven @ 350
Combine crumbs with butter, until well blended, then press into the bottom of a pie plate or springform pan, going about 1/2 way up the sides. Chill.
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 mix in maple syrup.
Pour mixture into crust. 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 at least 3 hours.
Optional: When you go to serve, pour on some Maple Ginger Cream Sauce!
1c maple syrup, 1/2 c heavy cream, 2 tablespoons butter, 1 tablespoon grated ginger. Heat slowly to a boil, rolling boil for 2 minutes, reduce heat to low boil for another 3 minutes. Pour into a jar to cool.