| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Veglife1 | 16 | servings |
INGREDIENTS
| 1/4 | c | Vegetarian gelatin |
| 1/2 | c | Cold water |
| 6 | c | Peeled diced apples |
| 2 | c | Sugar |
| 1 | c | Hot water |
| 1/4 | c | Lemon juice |
| 3 | lb | Nonfat cream cheese or soy cream cheese; at room temperature |
| 1 1/2 | c | Reduced fat mild Cheddar or soy cheddar; finely grated |
| 1 | c | Chopped pecans |
INSTRUCTIONS
In a small bowl, sprinkle veg gelatin over 1/2 cup cold water. Set aside to soften. In a large saucepan, combine apples, sugar, and hot water. Bring to a boil, stirring frequently. Cover and simmer 5 minutes; remove from heat. Stir in lemon juice and softened gelatin mixture. Continue stirring a few minutes to dissolve gelatin completely. With a slotted spoon, remove about half of the apples from the syrup and set aside. In the bowl of an electric mixture, whip cream cheese to soften. Fold in remaining apple-syrup mixture, cheddar cheese, and half the pecans. Sprinkle remaining pecans into bottom of a 10-inch springform pan. Pour cheesecake mixture over top and smooth with a spatula. Arrange reserved apples over top. Cover with plastic wrap and refrigerate for several hours or overnight. To serve, run a hot knife around the sides of pan. Unhinge, remove sides, and slice into 16 wedges. By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999. Recipe by: Veggie Life, January, 1999 Converted by MM_Buster v2.0l.
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