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Title: Pumpkin Apple Cheesecake (Motts) Categories: Cakes, Brandname Yield: 16 Servings -----------------------------------CRUST----------------------------------- 1 c Graham cracker crumbs 1/4 c Chopped pecans 1/4 c Margarine or butter; melted ----------------------------------FILLING---------------------------------- 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 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 1998 |