| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Cheesecakes, Apples, Desserts | 8 | Servings | |
INGREDIENTS
| 1 | pk | Cheesecake mix, 10 1/2 oz. |
| 1/4 | c | Sugar |
| 1/4 | c | Butter or margarine, melted |
| 1/3 | c | Walnuts, ground or finely chopped |
| 1 1/2 | c | Cold milk |
| 2 | c | Canned applesauce |
| 1/2 | ts | Grated lemon rind |
| 2 | tb | Lemon juice |
| 1/4 | c | Brown sugar |
| 2 | tb | Butter or margarine |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Nutmeg |
| 1/4 | ts | Mace |
INSTRUCTIONS
LORELI AGUDA WSKD49A CRUST: To make crust, empty envelope of graham cracker crust from mix into a bowl. Add 1/4 cup sugar, 1/4 cup melted butter or margarine and nuts. Mix until thoroughly combined. Press mixture firmly against sides and bottom of an 8 inch pie plate. Refrigerate 5 minutes or bake in 375~ oven for 8 minutes. Cool. FILLING: Pour milk into a small mixing bowl. Add contents of cheesecake filling envelope from mix, 1/2 cup applesauce, and grated lemon rind. Beat atlow speed with electric mixer until blended. Beat at medium speed 3 minutes longer. Pour into prepared crust; chill at least 1 hour. TOPPING: Combine 1 1/2 cups applesauce and remaining ingredients in saucepan; simmer for 20 minutes. To serve, top wedges of cake with spiced applesauce topping. Topping may be served warm or cold. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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