INGREDIENTS

INSTRUCTIONS

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

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 261
Calories From Fat: 172
Total Fat: 19.6g
Cholesterol: 82.1mg
Sodium: 213.5mg
Potassium: 142.6mg
Carbohydrates: 18.8g
Fiber: <1g
Sugar: 16.8g
Protein: 4.1g