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Maple Honey Cheesecake

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.

12 ServingsPrep: 20 min. Bake: 50 min. + chilling

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

2 of 2

Maple Honey Cheesecake (continued)

Directions (continued)

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.

Nutrition Facts: 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.