Pumpkin apple cheesecake (motts)

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 \N 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

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