Maple Honey Cheesecake
  • Servings: 12
  • 2/3 cup reduced-fat cinnamon graham crumbs - 10 squares
  • 2 tablespoons sugar
  • 1 tablespoon butter or stick margarine, melted
  • 3 pkgs. (8 oz. each) reduced-fat cream cheese
  • 1 pkg. (8 oz.) 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 tbs. chopped hazelnuts, toasted, divided
  • 1/2 teaspoon ground cinnamon
  1. In a bowl, combine the cracker crumbs, sugar and butter. Press onto bottom of a 9-in. springform pan coated with nonstick cooking spray. Bake at 325ºF for 10 minutes. Cool on a wire rack.
  2. In a mixing 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.
  3. Bake at 325ºF for 50-55 minutes or until the edges are set and the center is jiggly. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Sprinkle remaining hazelnuts. Refrigerate leftovers.