Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Graham cracker crumbs |
| ¼ cup | Chopped pecans |
| ¼ cup | Margarine or butter; melted |
| 24 ounces | Cream cheese; softened |
| 1 cup | Firmly packed brown sugar |
| 1 cup | Canned pumpkin |
| 1 cup | Apple Sauce; *see note |
| 3 | Eggs |
| 2 teaspoons | Pumpkin pie spice |
| 1 teaspoon | Cinnamon |
CRUST
FILLING
Heat oven to 350F.
In small bowl, combine crust ingredients; press firmly in bottom of 9-inch springform pan. Refrigerate.
In large bowl, beat cream cheese until light and fluffy. Gradually add brown sugar; beat well. Add pumpkin and apple sauce; blend well. Add eggs, one at a time, beating well after each addition. Add pumpkin pie spice and cinnamon; beat until smooth. Pour into prepared crust.
Place shallow pan half full of water on lower oven rack. Place cheesecake on middle oven rack. Bake at 350F for 1 hour or until set.
Cool in pan 5 minutes; remove sides of pan. Cool completely. Refrigerate several hours or overnight. Serve with whipped cream.
Yields 12 to 16 servings.
Notes: Pantry: Mott's Regular or Cinnamon Apple Sauce. Pumpkin is one of the newest cheesecake flavors. Our version combines the popular flavors of apple and pumpkin for a perfect fall dessert.
>Hanneman/Buster 1998-Apr
Recipe by: Motts Applesauce www.motts.com Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 18, 1998