ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Maple-Pecan Cheesecake

HOWARD L. PUCKETT
Yield 12 servings (serving size: 1 wedge)
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)

Nutrition 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

How to Make It

  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.