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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Tip: Mix crust ingredients in springform pan, then press to form crust. Ingredients:
2/3 cup graham cracker crumbs (about 8 cookie squares) |
2 tablespoons sugar |
1 tablespoon margarine, melted |
1/2 teaspoon ground cinnamon |
cooking spray |
2 (8-ounce) blocks neufchâtel cheese, softened |
2 (8-ounce) blocks fat-free cream cheese, softened |
2 tablespoons cornstarch |
1/4 teaspoon salt |
1 1/4 cups maple syrup |
3 large egg whites |
1/4 cup chopped pecans, toasted |
1 pecan half (optional) |
flowering mint sprig (optional) |
Directions:
1. Preheat oven to 400°.
2. Combine first 4 ingredients in a bowl; toss with a fork until 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 a wire rack.
3. Combine cheeses, cornstarch, and salt in a large bowl; beat at high speed of a mixer until smooth. Gradually add maple syrup; beat well. Add egg whites; beat just until well-blended.
4. Preheat oven to 525°.
5. Pour half of 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.
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