-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
Yields
16 Servings