INGREDIENTS

INSTRUCTIONS

Heat oven to 350F.  In medium bowl, beat cream cheese, sugar and eggs
until smooth. Stir  in 1 cup apple sauce and vanilla. Pour into graham
cracker crust.  Bake at 350F for 40 to 45 minutes or until center is
just set.  Gently spread remaining apple sauce over cheesecake. Cool;
refrigerate  several hours.  TOPPING: Drain raspberries; reserve syrup.
Set raspberries aside. Add  enough water to syrup to equal 3/4 cup.  In
small saucepan, combine syrup, jelly and cornstarch; stir to  dissolve
cornstarch. Cook and stir over medium heat until clear,  thickened and
jelly is melted. Stir in raspberries. Chill.  Arrange peach slices on
cheesecake; drizzle with some raspberry  sauce. Just before serving,
sprinkle with graham cracker crumbs.  Serve cheesecake slices with
additional Raspberry Peach Topping.  TIP: *To prepare in 9-inch spring
form pan, make filling 1 1/2 times  the recipe. Bake at 350F for 60 to
65 minutes.  Notes: Pantry: Mott's Regular Apple Sauce. Cheesecakes are
an ideal  make-ahead dessert. They are their peak 24 to 36 hours after
baking.  >Hanneman/Buster 1998-Apr 460cals, 17g fat.  Recipe by: Motts
Applesauce www.motts.com  Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on  Apr 18, 1998

A Message from our Provider:

“Sunsets – a gift from God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 213
Calories From Fat: 25
Total Fat: 2.9g
Cholesterol: 56.5mg
Sodium: 44.8mg
Potassium: 423.9mg
Carbohydrates: 46.1g
Fiber: 4.4g
Sugar: 40g
Protein: 4g