Maple syrup as the crowning glory inspired me to try this cheesecake recipe. Living in Vermont where the maple flows as abundantly as dairy delights, I easily went local with the ingredients. This inspired me to caramelize Empire apples from Vermont’s Champlain Valley as my twist on this dessert. It is my own tradition to use lady fingers for my cheesecake crust. The lady fingers are drizzled with a blend of espresso, maple, and bourbon.
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