Maple Pecan Cheesecake
2/3 cup graham cracker crumbs (about 8 cookie squares) 2 tablespoons sugar 1 tablespoon margarine, melted 1/2 teaspoon ground cinnamon Cooking spray 2 (8-ounce) blocks Neufchâtel cheese, softened 2 (8-ounce) blocks fat-free cream cheese, softened 2 tablespoons cornstarch 1/4 teaspoon salt 1 1/4 cups maple syrup 3 large egg whites 1/4 cup chopped pecans, toasted Preheat oven to 400F. Combine first 4 ingredients in a bowl; toss with a fork until blended. Press crumb mixture into bottom of an 8-inch springform pan coated with cooking spray. Bake at 400F for 8 minutes. Let cool on a wire rack. Combine cheeses, cornstarch, and salt in a large bowl; beat at high speed of a mixer until smooth. Gradually add maple syrup; beat well. Add egg whites; beat just until well-blended. Preheat oven to 525F. Pour half of cheese mixture into prepared pan, and sprinkle with chopped pecans. Top with remaining cheese mixture. Bake at 525F for 7 minutes. Reduce oven temperature to 200F, and bake 45 minutes or until almost set. Remove cheesecake from oven, and let cool to room temperature. Cover and chill at least 8 hours. Serves 12. CALORIES 282 (39% from fat); FAT 12.2g (sat 5.9g,mono 4g,poly 1g); IRON 0.8mg; CHOLESTEROL 35mg; CALCIUM 162mg; CARBOHYDRATE 32.6g; SODIUM 489mg; PROTEIN 10.5g; FIBER 0.2g _______________________________________ ~To get something you never had, you have to do something you never did. -Sugar -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
