The best delicious Pumpkin Apple Cheesecake (motts) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin Apple Cheesecake (motts) recipe today!
Hello my friends, this Pumpkin Apple Cheesecake (motts) recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin Apple Cheesecake (motts) is amazingly delicious, and addictive, everyone will be asking for more Pumpkin Apple Cheesecake (motts).
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Apple Cheesecake (motts).
Ready to make this Pumpkin Apple Cheesecake (motts) Recipe? Let’s do it!
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-CRUST-
1 c Graham cracker crumbs
1/4 c Chopped pecans
1/4 c Margarine or butter; melted
FILLING
24 oz Cream cheese; softened
1 c Firmly packed brown sugar
1 c Canned pumpkin
1 c Apple Sauce; *see note
3 Eggs
2 ts Pumpkin pie spice
1 ts Cinnamon
Heat oven to 350F.
In small bowl, combine crust ingredients; press firmly in bottom of 9-inch
springform pan. Refrigerate.
In large bowl, beat cream cheese until light and fluffy. Gradually add
brown sugar; beat well. Add pumpkin and apple sauce; blend well. Add eggs,
one at a time, beating well after each addition. Add pumpkin pie spice and
cinnamon; beat until smooth. Pour into prepared crust.
Place shallow pan half full of water on lower oven rack. Place cheesecake
on middle oven rack. Bake at 350F for 1 hour or until set.
Cool in pan 5 minutes; remove sides of pan. Cool completely. Refrigerate
several hours or overnight. Serve with whipped cream.
Yields 12 to 16 servings.
Notes: Pantry: Mott’s Regular or Cinnamon Apple Sauce. Pumpkin is one of
the newest cheesecake flavors. Our version combines the popular flavors of
apple and pumpkin for a perfect fall dessert.
Hanneman/Buster 1998-Apr
Yields
16 Servings
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