Maple Honey Cheesecake Recipe

Name: Maple Honey Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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 325u00b0; 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
4
.
5
Bake at 325u00b0 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.

1143

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Maple Honey Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Maple Honey Cheesecake

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