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Categories:
unflavored gelatin cold water apple juice sugar egg yolks cream cheese ground cinnamon ground nutmeg whipping cream peanuts butter applesauce brown sugar ground cinnamon cream
Viewed: 33 - Published at: 8 years agoIngredients
- 2 envelopes unflavored gelatin
- 1/3 c. cold water
- 1 3/4 c. apple juice
- 1/2 c. sugar
- 3 egg yolks, beaten
- 3 pkg. (8 oz. each) cream cheese, softened
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 c. whipping cream, whipped
- 1/2 c. chopped dry roasted peanuts
- 2 Tbsp. butter or margarine
- 1 c. applesauce
- 1/3 c. packed brown sugar
- 1/4 tsp. ground cinnamon
- Additional whipped cream, cinnamon and peanuts, optional
Method
- In a small bowl, soften gelatin in water; let stand for 2 minutes. In a saucepan over medium heat, cook and stir apple juice, sugar, egg yolks and gelatin mixture until gelatin is dissolved. Cool to room temperature. In a large mixing bowl, beat the cream cheese, cinnamon and nutmeg until smooth. Gradually beat in gelatin mixture until smooth. Chill until slightly thickened, about 20 minutes. Fold in cream. Pour into an ungreased 9 inch spring form pan. Chill 4 hours or overnight. In a saucepan over medium heat, brown peanuts in butter for 2 minutes. Add applesauce, brown sugar and cinnamon; cook and stir for 5 minutes. Cool. Spread over top of cheesecake. If desired, garnish with whipped cream, cinnamon and peanuts.
