Recipe - Apple Sauce Cheesecake (Motts)

12 ounce Lowfat cream cheese;
softened
One half cup Sugar
One half cup Egg substitute OR 2 eggs
1 One half cup Applesauce; divided
1 teaspoon Vanilla
1 9 inch graham cracker crust*
One fourth cup Graham cracker crumbs OR
chopped nuts; optional

RASPBERRY PEACH TOPPING
10 ounce Frozen raspberries in syrup;
thawed
1/3 cup Red currant jelly
1 tablespoon Cornstarch
16 ounce Canned peach slices; drained
OR 1 One half 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 Three fourths 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 9inch spring form pan, make filling 1 One half times the
recipe. Bake at 350F for 60 to 65 minutes.

Notes: Pantry: Mott's Regular Apple Sauce. Cheesecakes are an ideal
makeahead dessert. They are their peak 24 to 36 hours after baking.

Hanneman/Buster 1998Apr 460cals, 17g fat.

Recipe by: Motts Applesauce www.motts.com

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 18,
1998