Apple Sauce Cheesecake
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Apple Sauce Cheesecake
  Apple    Cakes    Sauces    Cheesecakes  
Last updated 6/12/2012 1:04:33 AM. Recipe ID 29087. Report a problem with this recipe.
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      Title: Apple sauce cheesecake
 Categories: Cakes, Brandname
      Yield: 8 Servings
 
     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.
  




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Recipe ID 29087 (Apr 03, 2005)

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