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| 1 1/4 Cup | Graham Cracker Crumbs |
| 1/2 Cup | Chopped Toasted Pecans |
| 1/4 Cup | Brown Sugar, firmly packed |
| 1/4 Cup | Margarine or Butter, melted,Light Corn Syrup |
| 24 Oz. | Cream Cheese - softened |
| 1 Cup | Sugar |
| 2 Tbsp. | Flour |
| 3 | Eggs |
| 1 Cup | Applesauce |
| 1/2 Tsp. | Cinnamon |
| 1 Dash | Nutmeg |
| 1/2 Cup | Butter or Margarine |
| 1 1/4 Cup | Brown Sugar, firmly packed |
| 2 Tbsp. | Light corn syrup |
| 1/2 Cup | Whipping Cream |
| 1 Cup | Toasted Pecans |
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| 1. |
Heat oven to 350 degrees.In medium bowl, combine all the crust ingredients; mix well.Press in bottom of 10 inch spring-form pan. |
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| 2. |
In large bowl, combine cream cheese, sugar, flour; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add remaining ingredients; beat until well blended. Pour into crust-lined pan. Bake at 350 degrees for 50-60 minutes or until center is set. Cool. Refrigerate for several hours or overnight. Shortly before serving, carefully remove sides of pan. |
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| 3. |
Top each slice with Toasted Pecan Sauce. |
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| 4. |
Toasted Pecan Sauce: Melt butter in medium saucepan. Stir in brown sugar and corn syrup. Bring to a boil, boil 1 minute, stirring constantly. Gradually stir in whipping cream; return to a boil. Remove from heat. Stir in toasted pecans. Makes 2-1/4 cups of sauce. |
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| 5. |
Hint: To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking. |
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Recipe Submitted By: Chris Diamond
Category: Cheesecake
Type: Cheesecake
Bake Time:
Servings: 8
Prep. Time:
Utensils:
Notes: |
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