Pea’can Praline Cheesecake

1          cup graham cracker crumbs
3          tablespoons sugar
2          tablespoons butter, melted
3          packages (8 oz.) low-fat cream cheese, softened
1 1/2   cups cooked* or 1 can (15 oz.) blackeyes, drained and rinsed
2          tablespoons all-purpose flour
1 1/2   cups packed brown sugar
3          eggs, separated
2          teaspoons vanilla
1/2      cup chopped pecans
Maple syrup and pecan halves for decorating

*1/2 cup dry makes 1-1/2 cups cooked.
Preheat oven to 350ºF.

Combine crumbs, sugar and melted butter; press into bottom of 9-10-inch spring form pan. Bake 5-6 minutes until lightly toasted. Set aside.

Combine cream cheese, blackeyes and flour, mixing at medium speed with electric mixer until well blended. Gradually add brown sugar. Add egg yolks and vanilla; beat until blended.

In another large bowl of electric mixer, beat egg whites until stiff and glossy, but not dry; fold egg whites and nuts into cream cheese mixture. Pour into prepared crust.

Bake at 350ºF for 50-60 minutes or until edges are golden brown and center is almost set. With a knife, loosen cake from rim of pan. Cool on wire rack then chill. Remove pan rim. Brush with maple syrup and garnish with pecan halves, if desired. Serves 10-12. Cake can be frozen.

Nutritional Information per Serving:
Calories 400, Protein 11 g, Carbohydrates 48 g, Fat 19 g, Calories from fat 43%, Cholesterol 79 g, Fiber 2 g, Folate 66 mcg, Sodium 440 mg