-CRUST-
1 1/4 c Graham cracker crumbs about
-20 square
1/2 c Chopped toasted pecans
1/4 c Brown sugar, firmly packed
1/4 c Margarine or butter melted
FILLING
3 pk Cream cheese, softened 8 oz
-each pk
1 c Sugar
2 tb Flour
3 Eggs
1 c Applesauce
1/2 ts Cinnamon
1 Dash or two of nutmeg
-TOASTED PECAN SAUCE-
1/2 c Butter or margarine
1 1/4 c Brown sugar, firmly packed
2 tb Light corn syrup
1/2 c Whipping cream
1 c Toasted pecans
Heat oven to 350 degrees. 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 degrees for 50-60 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.
Hint: 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 2-1/4 cups of sauce.
Yields
1 Servings