Yield: 8 servings
|1 pack||Cheesecake mix, 10 1/2 oz.|
|¼ cup||Butter or margarine, melted|
|⅓ cup||Walnuts, ground or finely chopped|
|1½ cup||Cold milk|
|2 cups||Canned applesauce|
|½ teaspoon||Grated lemon rind|
|2 tablespoons||Lemon juice|
|¼ cup||Brown sugar|
|2 tablespoons||Butter or margarine|
LORELI AGUDA WSKD49A
CRUST: To make crust, empty envelope of graham cracker crust from mix into a bowl. Add ¼ cup sugar, ¼ cup melted butter or margarine and nuts. Mix until thoroughly combined. Press mixture firmly against sides and bottom of an 8 inch pie plate. Refrigerate 5 minutes or bake in 375~ oven for 8 minutes. Cool. FILLING: Pour milk into a small mixing bowl. Add contents of cheesecake filling envelope from mix, ½ cup applesauce, and grated lemon rind. Beat atlow speed with electric mixer until blended. Beat at medium speed 3 minutes longer.
Pour into prepared crust; chill at least 1 hour. TOPPING: Combine 1½ cups applesauce and remaining ingredients in saucepan; simmer for 20 minutes. To serve, top wedges of cake with spiced applesauce topping. Topping may be served warm or cold.