I love cheesecakes, but admittedly have only made a few using Ricotta cheese instead of cream cheese. It is a healthier option and still produces a marvelous result. As with any cheesecake, I believe that allowing it to sit in the refrigerator overnight is best. It’s firms up and all the flavors have had a chance to mingle and develop.
I found this recipe for maple praline cheesecake on Sargento’s website. It uses their light ricotta cheese as the main filling ingredient. I stayed pretty true to the recipe, only I made a maple glaze to drizzle over the top. Totally optional of course. :)
I think my favorite part of this cheesecake is the crust. It’s made up entirely of finely chopped pecans! No graham crackers or cookies, just pecans and a little sugar and butter.
Many times in the past I’ve had trouble with cutting through a crust but with the pecan crust it was very easy to slice through. Loved how it tasted too, and didn’t take away from the flavor of the cheesecake. If you’re dieting, cut a slice, then cut that slice in half. Then you won’t feel as guilty. ;-)
Sargento did compensate me for the time I dedicated to making this recipe and putting this post together for you, however my opinions on flavor and preparation are 100% mine. :)