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Maple Honey Cheesecake

 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


  • 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


  • 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

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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.
Nutritional 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.