Maple-Pecan Cheesecake

HOWARD L. PUCKETT
Tip: Mix crust ingredients in springform pan, then press to form crust.

Yield:

12 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 282
Caloriesfromfat 39 %
Fat 12.2 g
Satfat 5.9 g
Monofat 4 g
Polyfat 1 g
Protein 10.5 g
Carbohydrate 32.6 g
Fiber 0.2 g
Cholesterol 35 mg
Iron 0.8 mg
Sodium 489 mg
Calcium 162 mg

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)

Preparation

Preheat oven to 400°.

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.

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.

Preheat oven to 525°.

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.

Note:

November 1996