Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 pack | Cheesecake mix, 10 1/2 oz. |
| ¼ cup | Sugar |
| 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 |
| ½ teaspoon | Cinnamon |
| ½ teaspoon | Nutmeg |
| ¼ teaspoon | Mace |
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.