Applesauce cheesecake

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




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.

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