| 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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