Maple Honey Cheesecake
Maple syrup and hazelnuts add a festive flavor to this rich and creamy cheesecake that's sure to win raves at your holiday table.
2/3 cup reduced-fat cinnamon graham cracker crumbs (about 4 whole crackers)
2 tablespoons granulated (white) sugar
1 tablespoon butter, melted
3 (8 ounce) packages reduced-fat cream cheese
1 (8 ounce) package fat-free cream cheese
2 tablespoons cornstarch
1/2 cup honey
1/2 cup maple syrup
1/4 teaspoon salt
3 egg whites
1/4 cup plus 2 tablespoons chopped hazelnuts, toasted, divided
1/2 teaspoon ground cinnamon
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan with Pan Release or baking spray with flour.
In a small bowl, combine the cracker crumbs, sugar and butter. Press onto bottom of prepared springform pan. Bake for 10 minutes. Cool on a wire cooling rack.
In a large bowl, beat cream cheese until smooth. Add the cornstarch, honey, syrup and salt, beating just until combined. Add egg whites; beat on low speed just until blended (batter will be very thick).
Spoon half of the batter over crust; smooth top. Toss 1/4 cup hazelnuts with cinnamon; sprinkle over batter. Spoon remaining batter over nuts; smooth top. Place pan on a baking sheet.
Bake for 50 to 55 minutes or until the center is almost set. Cool on a wire cooling rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Sprinkle with remaining hazelnuts.
Preparation Time: 20 minutes
Bake Time: 55 minutes
Cool Time: 1 hour 10 minutes
Chill Time: Overnight
Amount per serving: Calories 295, Fat 14 g (Saturated Fat 7 g), Cholesterol 36 mg, Sodium 372 mg, Carbohydrate 33 g, Fiber 1 g, Protein 10 g. Diabetic Exchanges: 2 Fat, 1 1/2 Starch, 1 Fat-Free Milk.