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1 1/2
cups graham cracker crumbs
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2
tablespoons sugar
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1/4
cup butter, melted
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2
8 ounce packages cream cheese, softened
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1
cup sugar
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1/4
teaspoon ground cinnamon
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1/2
teaspoon apple-pie spice
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1
16 ounce jar (1-2/3 cups) applesauce
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2
tablespoons lemon juice
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5
eggs
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1/2
cup whipping cream
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1/2
cup sugar
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1
tablespoon butter
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1/3
cup coarsely chopped pecans
1. For crust, combine crumbs and 2 tablespoons sugar. Stir in butter, toss gently. Press onto bottom and 1 inch up sides of a 9-inch springform pan. Bake in 375 degree F oven about 10 minutes or until edges begin to brown. Cool slightly on a wire rack.
2. Meanwhile, for filling, combine cream cheese, 1 cup sugar, cinnamon, and apple-pie spice. Beat until fluffy. Beat in applesauce and lemon juice. Beat in eggs until combined.
3. Pour filling into crust-lined pan. Bake on a shallow baking pan in a 375 degree F oven 40 to 45 minutes or until center is nearly set. Cool on a wire rack 15 minutes. Loosen sides of pan. Cool 30 minutes more; remove sides. Cool completely. Chill at least 4 or up to 24 hours.
4. For sauce, in a small heavy saucepan melt 1/2 cup sugar over medium-high heat until sugar begins to melt, shaking pan often. (Do not stir.) Reduce heat; cook about 5 miutes more or until sugar is melted and golden. Stir as necessary after sugar begins to melt (only when mixture bubbles). Remove from heat. Carefully pour in 1/2 cup whipping cream. Add 1 tablespoon butter. Return to heat; cook and stir for 1 to 2 minutes more or until smooth. Stir in 1/3 cup coarsely chopped pecans. Cool. Cover and chill up to 24 hours. To serve, cut cheesecake into wedges; top with sauce. Makes 12 to 16 servings.
- Servings Per Recipe 12,
- Calories 443,
- Protein (gm) 7,
- Carbohydrate (gm) 46,
- Fat, total (gm) 27,
- Cholesterol (mg) 157,
- Saturated fat (gm) 15,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 299,
- Sodium (mg) 251,
- Calcium (DV %) 50,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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