| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes, Brandname | 16 | Servings | |
INGREDIENTS
| 1 | c | Graham cracker crumbs |
| 1/4 | c | Chopped pecans |
| 1/4 | c | Margarine or butter; melted |
| 24 | oz | Cream cheese; softened |
| 1 | c | Firmly packed brown sugar |
| 1 | c | Canned pumpkin |
| 1 | c | Apple Sauce; *see note |
| 3 | Eggs | |
| 2 | ts | Pumpkin pie spice |
| 1 | ts | Cinnamon |
INSTRUCTIONS
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@wizard.ucr.edu> on Apr 18, 1998
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