12 oz Lowfat cream cheese;
-softened
1/2 c Sugar
1/2 c Egg substitute OR 2 eggs
1 1/2 c Applesauce; divided
1 ts Vanilla
1 9 inch graham cracker crust*
1/4 c Graham cracker crumbs OR
-chopped nuts; optional
RASPBERRY PEACH TOPPING
10 oz Frozen raspberries in syrup;
-thawed
1/3 c Red currant jelly
1 tb Cornstarch
16 oz Canned peach slices; drained
-OR 1 1/2 cup fresh peach
-slices
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.
Yields
8 Servings