Maple-Pecan Cheesecake

14 ingredients
5 steps

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 Neufchatel 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. 1
    Preheat oven to 400°.
  2. 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. 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. 4
    Preheat oven to 525°.
  5. 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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