• 12servings
  • 70minutes
  • 295calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2/3 cup reduced-fat cinnamon graham cracker crumbs (about 4 whole crackers)

  2. 2 tablespoons sugar

  3. 1 tablespoon butter, melted

  4. 3 packages (8 ounces each ) reduced-fat cream cheese

  5. 1 package (8 ounces) fat-free cream cheese

  6. 2 tablespoons cornstarch

  7. 1/2 cup honey

  8. 1/2 cup maple syrup

  9. 1/4 teaspoon salt

  10. 3 egg whites

  11. 1/4 cup plus 2 tablespoons chopped hazelnuts, toasted, divided

  12. 1/2 teaspoon ground cinnamon

Instructions Jump to Ingredients ↑

  1. Maple Honey Cheesecake Recipe photo by Taste of Home 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.

  2. 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).

  3. 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.

  4. 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.


Send feedback