Light and not too sweet, this cheesecake is amazing!
8 double graham crackers
¾ cup walnuts
2 T brown sugar
2 T melted butter
Food process the graham crackers and walnuts with 2 T sugar. Add 2 T melted butter. Press the mixture onto the bottom of a 10” spring-back pan and bake for 10 minutes in a 325° oven.
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4 8-oz pkgs Neufchatel (low fat) cream cheese
½ cup brown sugar
½ t cinnamon
¼ t ginger
1/8 t allspice (or cloves)
1/8 t nutmeg
1 cup low fat sour cream
½ cup maple syrup
4 eggs
Beat the cream cheese, spices, and sugar in a mixer until blended. Add the sour cream and maple syrup and mix. Add the eggs one at a time and continue beating on low. Pour this mixture over the crust.
Bake at 325° for 70-90 minutes until the center is almost set. Run a knife around the rim of the pan to loosen the cake. Cool completely before removing the rim. Refrigerate the cake for 4 hours or more.
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½ cup whipping cream
½ cup maple syrup
¼ cup chopped walnuts
Remove the cake to a serving plate. Bring the cream and maple syrup to a boil on medium heat, stirring constantly. Simmer 10-12 minutes or until reduced to about 2/3 cup. Cool mixture completely, then drizzle it over the cheesecake and sprinkle the nuts on top.
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