Rating: 2 stars
1 Ratings
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  • 2 star values: 1
  • 1 star values: 0

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

Recipe by Cooking Light November 1996



Recipe Summary

12 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

282 calories; calories from fat 39%; fat 12.2g; saturated fat 5.9g; mono fat 4g; poly fat 1g; protein 10.5g; carbohydrates 32.6g; fiber 0.2g; cholesterol 35mg; iron 0.8mg; sodium 489mg; calcium 162mg.