Good morning, my dear friends and readers!
Today is National MAPLE SYRUP Day so it’s only fitting that I share a Maple Syrup recipe with you …….
…..recipe and step by step tutorial on how to make delicious Maple Syrup & Graham Crackers Cheesecake Pops.
I made these Maple Syrup & Graham Crackers Cheesecake Pops for a Winter Gold Canyon Candle Party and they were inspired by Gold Canyon MRS. CLAUS’S KITCHEN Candle.
I have to admit I did not know how they will turn out or taste ….. I made a huge mess on my stove boiling maple syrup (do make sure you use DEEP saucepan) ….. few Maple Syrup & Graham Crackers Cheesecake Pops were lost in the battle ……..
…. I was ready to give up …… yes, I was ready to throw in the sticky Maple Syrup cover towel …… , but ……. I took a deep breath (and glass of wine) before the second attempt …… and ……
…. at the end I came out victorious and the Maple Syrup Cheesecake Pops were the biggest hit at the party!
So, here I present you with Maple Syrup & Graham Crackers Cheesecake Pops recipe inspired by Gold Canyon Candle.
- 1 ½ cup Maple Syrup
- 3 eggs
- 1 ½ lbs. Cream Cheese (softened)
- ½ tsp Vanilla
- 2 Tbsp Flour
- 1 ½ cup Graham Cracker Crumbs
- 300g Chocolate
STEP 1: In a deep heavy saucepan boil maple syrup on medium high for 5-10 minutes without stirring. When syrup reaches 230°F on candy thermometer remove from heat and let bubbles subside. Syrup should be reduced by half. Set aside.
STEP 2: Preheat oven to 385 °F.
STEP 3: In another bowl beat eggs lightly and gradually add maple syrup while beating on medium speed. For the next 5 to 10 minutes increase speed to high until mixture has thickened. Let it cool.
STEP 4: In a separate bowl beat cream cheese until light and fluffy. Gradually beat in flour, maple syrup mixture and vanilla.
STEP 5: Pour cheesecake mixture into 9″ cake pan (not springform) . Bake for 45-50 minutes or until the middle is firm.
STEP 6: Chill the maple syrup cheesecake overnight or for 3-4 hours.
STEP 7: Using small ice cream scooper make cheesecake balls and roll them in graham cracker crumbs. Place them on cookie sheet and chill in the freezer for 30 minutes.
STEP 8: When cheesecake balls are firm melt chocolate in the microwave by tempering it in 30 second intervals until melted and ready for coating.
STEP 9: Drop cheesecake balls one by one into melted chocolate. Spoon chocolate all over it then scoop it up and tap off the excess chocolate.
STEP 10: Put remaining graham cracker crumbs into small bowl. Drop chocolate covered maple syrup cheesecake pops into it. Gently pick it up and put onto wax paper. Insert sticks and let it harden.
Don’t these Maple Syrup & Graham Crackers Cheesecake Pops look gorgeous and yummy?
I am so glad I didn’t give up ….. and next time you have little mishap in the kitchen and recipe doesn’t go your way ….. keep trying …. you never now what you might end up with ……
Don’t forget …. Keep Smiling …. Keep Cooking!
Bibi's Culinary Journey