Maple Contest Winner – Maple Cheesecake with Gingersnap Crust | The Daily Dish

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Maple Contest Winner – Maple Cheesecake with Gingersnap Crust

8 Comments | Written on November 15, 2011 at 5:00 am , by

With Thanksgiving right around the corner, many of us are in the midst of meal planning.  May I suggest this award-winning “Maple Cheesecake with Gingersnap Crust!”  It is incredibly easy and is a delicious change from some of the traditional holiday desserts.

If you look at the recipe, the only sweetener is pure maple syrup.  It is found not only in the cheesecake, but also incorporated into the crust.  Seems appropriate that this dessert took top honors in our recent “Maple” contest.  Take a look at the dish and then read all about our winner, Joni Hilton!

MAPLE CHEESECAKE WITH GINGERSNAP CRUST   (click here to view and print recipe)  


3 cups  Gingersnap Crumbs, grind cookies in food processor

1/2 cup   Melted Butter

1 1/2 cups   Maple Syrup, divided

4 (8 oz pkg)  Cream Cheese, softened

4  Eggs

1 Tbsp  Vanilla

1/2 cup Cream

Whipped Cream, for topping, optional


Preheat oven to 350 degrees. In a medium bowl, stir crumbs with butter and 1/2 cup of the maple syrup, until well mixed. Press onto bottom and sides of a 10 inch springform pan. Wrap bottom with foil, but do not bake. In a large bowl, beat cream cheese until fluffy. Beat in remaining syrup, eggs, vanilla and cream until smooth. Pour into crust and bake for 1 hour. The center will seem soft, but with firm upon chilling. Cool on a rack, then chill overnight. Remove sides before slicing into wedges, and serving. Top with whipped cream, if desired.

Congratulations Joni!  Tell us, how did you come up with your winning recipe? 

“I love the flavor of maple, and have often substituted it for other sweeteners in recipes.  This is a recipe I developed about ten years ago, after experimenting with gingersnap crumbs instead of graham crumbs for a cheesecake crust.  I’d say it’s definitely a family favorite.”

What inspired you to enter the Better Recipes weekly contest? 

“I do enter recipe contests as a hobby, and have entered Better Recipes many times before, but this is the first time I’ve won.  In the past, I’ve created dozens of original recipes that have won contests, including a chicken roulade, a glazed salmon, a beef rollup, a Caribbean eggs benedict, a seafood chowder, a key lime-white chocolate cookie, a triple chocolate-strawberry pancake, a pina colada bread pudding, and so on.”

Why do you think your recipe stood out to the judges?

“I hope because of its wonderful flavor.  Everyone loves cheesecake, but this one has some surprises in the filling and in the crust.”

Do you have any advice for others interested in entering our recipe contests? 

“Keep trying!  That’s what I did.”

Do you have any plans for the prize money?  Any plans if you should win the grand prize?

“With Christmas around the corner, this will help tremendously.  I have four children so we can always use extra money!  If I should win the grand prize, that would be awesome, and would help with college expenses (all four are in college!)”

Do you have any other kitchen tips, recipe advice or culinary wisdom to share with the Better Recipes readers?

“Years ago a friend of mine passed along a great tip for making cakes.  She was one of those gals who makes wedding cakes as a side business.  And she told me always to bake a cake 10 degrees cooler, and for 5 minutes less than the recipe calls for. Then pop it right into the freezer, so it doesn’t have time to steam.  These tricks keep a cake super moist.”

Wow, I have never heard that tip before!  I am going to give that a try next time!   Thanks so much Joni and once again, a huge congratulations to you!

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