Dusty Cellar’s Maple Chestnut Cheesecake

• 1/2 cup graham cracker crumbs, finely ground
• 1 cup chestnuts, finely chopped
• 1 cup chestnuts, medium chopped
• 1 tsp ground cinnamon
• 1/2 cup melted butter
• 4 (8 ounce) packages softened cream cheese
• 1 cup chestnut purée
• 1 cup sugar
• 3/4 cup maple syrup
• 3 tablespoons flour
• 5 eggs
• 2 egg yolks
• 1/4 cup heavy whipping cream
• 1 teaspoon vanilla extract

Preheat oven to 400 degrees F. Mix graham cracker crumbs, chestnuts, and cinnamon with melted butter. Press on bottom and sides of 9 inch springform pan. Bake 7 minutes, remove from oven and let cool. Increase oven temp to 475 degrees F. Combine cream cheese, chestnut purée, 1 cup sugar, 3/4 cup maple syrup, 3 tablespoons flour, 5 eggs, 2 yolks, and mix completely. Add cream and mix just enough to blend. Pour filling over crust and bake for 10 minutes. Reduce oven temp to 200 degrees F and bake for 1 hour. Turn oven off and leave cake in oven for another hour. Remove from oven, cool slightly, place in refrigerator overnight. Top with coarse chestnut crumbles if desired.

Dusty Cellars
1839 W. Grand River
Okemos, Michigan 48864–1840