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16 servings, 1 piece (74 g) each
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Cheesecake can be made ahead and frozen. Just prepare, bake and cool as directed. Do not add toppings. Wrap tightly in plastic wrap and freezer-weight foil; freeze up to 2 months. Remove from freezer the day before serving and place in the refrigerator to thaw. Add toppings just before serving.
Dessert can be part of a balanced diet, but remember to keep tabs on portions.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Amazing! Made this cheesecake for my mom's birthday and it was a huge hit! The maple leaf cookies in the crust were delicious and I made a maple sauce instead of plain syrup for on top with some toasted walnuts. Will definitely be making this again!
I followed everyone's advice and added maple extract to the cheesecake mixture to boost the flavour. This is a fantastic cheesecake and everyone in my coffee group loves it.
This was fun and difficult at the same time! I had so many to back for (25 ppl), my 13 year old asked if we could make smaller cakes and we used the muffin and cupcake pans and adjusted the cooking time (we just watched, we had a blast and can't wait for the family to eat them at the Christmas party this weekend Dec 11