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Maple Honey Cheesecake Recipe

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Maple syrup and hazelnuts add a festive flavor to this rich and creamy cheesecake that's sure to win raves at your holiday table, says Paula Marchesi of Lenhartsville, Pennsylvania.

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Healthy

Diabetic Friendly

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Maple Honey Cheesecake Recipe

Prep: 20 min. Bake: 50 min. + chilling

Yield: 12 Servings

20 50 70

Ingredients

2/3 cup reduced-fat cinnamon graham cracker crumbs (about 4 whole crackers)
2 tablespoons sugar
1 tablespoon butter, melted
3 packages (8 ounces each) reduced-fat cream cheese
1 package (8 ounces) 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

Directions

In a small bowl, combine the cracker crumbs, sugar and butter. Press onto bottom of a 9-in. springform pan coated with cooking spray. Bake at 325°; for 10 minutes. Cool on a wire 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 at 325° for 50-55 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Sprinkle with remaining hazelnuts. Refrigerate leftovers. Yield: 12 servings.

Nutritional Analysis: One serving piece equals 295 calories, 14 g fat (7 g saturated fat), 36 mg cholesterol, 372 mg sodium, 33 g carbohydrate, 1 g fiber, 10 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1 fat-free milk.

Originally published as Maple Honey Cheesecake in Light & Tasty December/January 2003, p52

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Reviews for Maple Honey Cheesecake (2)

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Maple Honey Cheesecake

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Reviewed on Dec. 09, 2009 by Tricialynn

I haven't made too many cheesecakes, but this is definitely the best one I've ever made. Good texture, wonderful flavor. I substituted sliced almonds for the hazelnuts since I didn't have any on hand. Also made my crust with gingersnaps. I made it for my mother-in-law's 80th birthday and the whole family loved it.

Reviewed on May. 07, 2009 by CHaslett

Is that right you have 4 packages of cream cheese? Just wondering because it was not put all together.