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 Neufchatel 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
• 1 pecan half (optional)
• Flowering mint sprig (optional)

1. Preheat oven to 400u0b0.
2. 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 400u0b0 for 8 minutes. Let cool on a wire rack.
3. 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.
4. Preheat oven to 525u0b0.
5. Pour half of cheese mixture into prepared pan, and sprinkle with chopped pecans. Top with remaining cheese mixture. Bake at 525u0b0 for 7 minutes. Reduce oven temperature to 200u0b0, 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. Garnish with pecan half and mint, if desired.

graham cracker crumbs, sugar, margarine, ground cinnamon, cooking spray, blocks neufchuetel cheese, cream cheese, cornstarch, salt, maple syrup, egg whites, pecans, pecan, mint

Taken from www.myrecipes.com/recipe/maple-pecan-cheesecake (may not work)