1 1/4 c Graham cracker crumbs about
1/2 c Chopped toasted pecans
1/4 c Brown sugar, firmly packed
1/4 c Margarine or butter melted
3 pk Cream cheese, softened 8 oz
1 c Sugar
2 tb Flour
1 c Applesauce
1/2 ts Cinnamon
1 Dash or two of nutmeg
-----TOASTED PECAN SAUCE-----
1/2 c Butter or margarine
1 1/4 c Brown sugar, firmly packed
2 tb Light corn syrup
1/2 c Whipping cream
1 c Toasted pecans
Heat oven to 350 degrees. In medium bowl, combine all
the crust ingredients; mix well. Press in bottom of
10 inch spring-form pan.
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.
Top each slice with Toasted Pecan Sauce.
Hint: To minimize cracking, place shallow pan half
full of hot water on lower oven rack during baking.
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.
From: Joyce Brophy, Parson's Technology.