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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This cheesecake has the perfect blend of maple and pecans! Ingredients:
2/3 cup graham cracker crumbs ( about 8 cookie squares) |
2 tbsp sugar |
1 tbsp margarine, melted |
1/2 tsp ground cinnamon |
cooking spray |
2 ( 8-oz) blocks neufchtel cheese, softened |
2 ( 8oz) blocks fat-free cream cheese, softened |
2 tbsp cornstarch |
1/4 tsp salt |
1 1/4 cups maple syrup |
3 large egg whites |
1/4 cup chopped pecans, toasted |
1 pecan half (optional) |
flowering mint ( optional) |
Directions:
1. Preheat oven to 400.
2. Combine first 4 ingredients in a bowl; toss with fork unitl blended. Press crumb mixture into bottom of an 8-inch springform pan coated with cooking spray. Bake at 400 for 8 minutes. Let cool on wire rack.
3. Combine cheeses, cornstarch, and salt in a large bowl; beat at high speed of a mixter until smooth. Gradually add maple syrup, beat well. Add egg whites; beat just unitl well-blended.
4. Preheat oven to 525.
5. Pour half of the cheese mixture into prepared pan, and sprinkle with chopped pecans. Top with remaining cheese mixture. Bake at 525 for 7 minutes. Reduce oven temperature to 200, and bake 45 minutes or until almost set. Remove cheesecake from oven, and let cool to room temperature. Cover and chill at least 8 hours. Garnish with pecan half and mint, if desired. Enjoy!
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