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Spicy Applesauce Cheesecake with Caramel Nut Sauce
in Diana's Recipe Book
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(total ratings: 1) [Read reviews] [Post a review] |
| Servings: 12-16 |
| Comments: Applesauce and apple-pie spice team up for easy-as-apple-pie flavor. Serve with the luscuous homemade pecan caramel sauce. |
Ingredients:  For Crust: 1-1/2 cups graham cracker crumbs 2 tablespoons sugar 1/4 cup unsalted butter, melted For Filling: 2 8-ounce packages cream cheese, softened 1 cup granulated sugar 1/4 teaspoon ground cinnamon 1/2 teaspoon apple pie spice 1 16-ounce can or jar (1-2/3 cups) applesauce 2 tablespoons lemon juice 5 large eggs For Sauce: 1/2 cup granulated sugar 1/2 cup whipping cream 1 tablespoon unsalted butter 1/3 cup coarsely chopped pecans |
| Instructions: 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. 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. 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. 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. |
| Source: DianasDesserts.com |
| Date: September 26, 2002 |
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Reviewer: sharenda lain
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