Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Graham cracker crumbs about 20 square |
| ½ cup | Chopped toasted pecans |
| ¼ cup | Brown sugar, firmly packed |
| ¼ cup | Margarine or butter melted |
| 3 packs | Cream cheese, softened 8 oz each pk |
| 1 cup | Sugar |
| 2 tablespoons | Flour |
| 3 \N | Eggs |
| 1 cup | Applesauce |
| ½ teaspoon | Cinnamon |
| 1 \N | Dash or two of nutmeg |
| ½ cup | Butter or margarine |
| 1¼ cup | Brown sugar, firmly packed |
| 2 tablespoons | Light corn syrup |
| ½ cup | Whipping cream |
| 1 cup | Toasted pecans |
CRUST
FILLING
TOASTED PECAN SAUCE
Heat oven to 350 degrees. In medium bowl, combine all the crust ingredients; mix well. Press in bottom of 10 inch spring-form pan.
In large bowl, combine cream cheese, sugar, flour; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add remaining ingredients; beat until well blended. Pour into crust-lined pan. Bake at 350 degrees for 50-60 minutes or until center is set. Cool. Refrigerate for several hours or overnight.
Shortly before serving, carefully remove sides of pan.
Top each slice with Toasted Pecan Sauce.
Hint: To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.
Toasted Pecan Sauce: Melt butter in medium saucepan. Stir in brown sugar and corn syrup. Bring to a boil, boil 1 minute, stirring constantly. Gradually stir in whipping cream; return to a boil.
Remove from heat. Stir in toasted pecans. Makes 2-¼ cups of sauce.
From: Joyce Brophy, Parson's Technology.