CRUST: 24-5 by 2 ½" graham crackers 1 stick (1/2 c) unsalted butter 1/2 c pure maple syrup (Grade B)
FILLING:
4-8oz packages cream cheese, softened
1 c pure maple syrup
4 large eggs
1 tbsp vanilla
1/2 c heavy cream
George Price found this recipe in an old Gourmet Magazine. Gourmet attributed the recipe to the then chef of the Arlington Inn in Arlington, Vermont. When Kristi and I were married in 2007 in Maine, we honeymooned in Vermont and the Adirondacks. We stayed at the Arlington Inn so that we could try the cheesecake at its source. Sometime between the Gourmet article and our wedding, the recipe had been lost. Despite this disappointment, we found the Arlington Inn to be a wonderful place to stay.
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