Ingredients
2/3 cup reduced-fat cinnamon graham cracker crumbs (about 4 whole crackers)2 tablespoons sugar1 tablespoon butter, melted3 packages (8 ounces each) reduced-fat cream cheese1 package (8 ounces) fat-free cream cheese2 tablespoons cornstarch1/2 cup honey1/2 cup maple syrup1/4 teaspoon salt3 egg whites1/4 cup plus 2 tablespoons chopped hazelnuts, toasted, divided1/2 teaspoon ground cinnamon
Preparation
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.
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).
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.
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.
