Applesauce Cheesecake
Applesauce Cheesecake recipe
Yield
1 cakePrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ¼ | cups |
graham cracker crumbs
|
*
|
| ½ | cup |
pecans
chopped, toasted |
|
| ¼ | cup |
brown sugar
firmly packed |
*
|
| ¼ | cup |
margarine
or butter |
|
| Filling | |||
| 3 | each |
cream cheese
8 once, softened |
*
|
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
applesauce
|
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | x |
nutmeg
dash or two |
*
|
| Toasted pecan sauce | |||
| ½ | cup |
butter
or margarine |
|
| 1 ¼ | cups |
brown sugar
firmly packed |
*
|
| 2 | tablespoons |
light corn syrup
|
|
| ½ | cup |
heavy whipping cream
|
|
| 1 | cup |
pecans
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 296 | ml |
graham cracker crumbs
|
*
|
| 118 | ml |
pecans
chopped, toasted |
|
| 59 | ml |
brown sugar
firmly packed |
*
|
| 59 | ml |
margarine
or butter |
|
| Filling | |||
| 3 | each |
cream cheese
8 once, softened |
*
|
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
applesauce
|
|
| 2.5 | ml |
cinnamon
|
|
| 1 | x |
nutmeg
dash or two |
*
|
| Toasted pecan sauce | |||
| 118 | ml |
butter
or margarine |
|
| 296 | ml |
brown sugar
firmly packed |
*
|
| 3E+1 | ml |
light corn syrup
|
|
| 118 | ml |
heavy whipping cream
|
|
| 237 | ml |
pecans
toasted |
|
Directions
Heat oven to 350℉ (180℃).
In medium bowl, combine all the crust ingredients; mix well.
Press in bottom of 10 inch spring-form pan.
In large bowl, combine cream cheese, sugar, flour; beat until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add remaining ingredients; beat until well blended.
Pour into crust-lined pan.
Bake at 350℉ (180℃) for 50 to 60 minutes or until center is set.
Cool.
Refrigerate for several hours or overnight.
Shortly before serving, carefully remove sides of pan.
Top each slice with Toasted Pecan Sauce.
To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.
Toasted Pecan Sauce: Melt butter in medium saucepan.
Stir in brown sugar and corn syrup.
Bring to a boil, boil 1 minute, stirring constantly.
Gradually stir in whipping cream; return to a boil.
Remove from heat.
Stir in toasted pecans.
Makes 2¼ cups of sauce.
