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butter graham cracker crumbs sugar Philadelphia cream cheese apple pie spice ground cinnamon applesauce lemon juice eggs water whipping cream pecans
Viewed: 41 - Published at: 7 years agoIngredients
- 5 Tbsp. butter, divided
- 1-1/2 cups graham cracker crumbs
- 1-1/2 cups plus 2 Tbsp. sugar, divided
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 tsp. apple pie spice
- 1/4 tsp. ground cinnamon
- 1-2/3 cups applesauce
- 2 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
- 5 eggs
- 2 tsp. water
- 1/2 cup whipping cream
- 1/3 cup chopped PLANTERS Pecans
Method
- Heat oven to 375F.
- Melt 1/4 cup (4 Tbsp.)
- butter; mix with graham crumbs and 2 Tbsp.
- sugar.
- Press onto bottom and 1 inch up side of 9-inch springform pan.
- Bake 10 min.
- Beat cream cheese, apple pie spice, cinnamon and 1 cup of the remaining sugar in large bowl with mixer until blended.
- Add applesauce and lemon juice; mix well.
- Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Pour into crust.
- Bake 40 to 45 min.
- or until center is almost set.
- Run knife around rim of pan to loosen cake; cool before removing rim.
- Refrigerate cheesecake 4 hours.
- Meanwhile, cook and stir water and remaining sugar in small heavy-bottom saucepan on medium heat 5 to 8 min.
- or until sugar begins to melt and becomes translucent; simmer on medium-low heat 5 to 10 min.
- or until golden brown, tilting pan occasionally to evenly distribute dissolved sugar on bottom of pan.
- (Do not stir.)
- Remove from heat.
- Add remaining butter; stir until melted.
- Stir in cream.
- Return to heat; cook and stir 1 to 2 min.
- or until well blended.
- Stir in nuts.
- Cool.
- Refrigerate until ready to use.
- Serve cheesecake topped with caramel sauce.
