It is the time of year again when all sorts of maple goodies start to show up in the shops, following a season in the sugar woods and all those great pancake dinners. There are a few places near by where I live where you can purchase maple products right where they are produced, but they’re also available pretty much anywhere. Maple syrup seems to stick around for a longer time frame, but the maple cream and maple butters seem to have a shorter appearance (although the MPANS website states you can freeze maple butter).
So for this recipe, I wanted to make use of a tub of maple butter I had picked up Hunter’s maple products in Springhill, to create a kind of turtle cheesecake, substituting it for the caramel in the recipe. This is the stuff you’re looking for (and good stuff it is!):
On to the recipe!