Applesauce cheesecake

 
                           APPLESAUCE CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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.
   
   From:  Joyce Brophy, Parson's Technology.
  
 
 
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