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Apple Pecan Cheesecake Recipe


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     Apple Pecan Cheesecake

Category   Desserts - Breads
Sub Category   None

20 gingersnap cookies
1/3 cup pecan halves
1/4 cup melted butter
2 pkgs plain, brick style cream cheese
1/2 cup granulated sugar
1 1/4 cups Mott's Fruitsations Original Apple Sauce
1/2 cup Astro Original 0% Plain Greek Yogurt
1 tbsp lemon juice
1 tbsp ground cinnamon
4 eggs, beaten
1/2 cup packed brown sugar
1/2 cup roughly chopped toasted pecans
2 tbsp all purpose flour
1 cup apple cider or juice
2 tbsp butter

Preheat the oven to 325 F; lightly coat an 8 inch springform pan with nonstick cooking spray. Pulse cookies and pecans in a food processor until finely crumbed. Pulse in butter until mixture clumps together. Press into prepared pan and bake for 15 minutes. Set aside.
In a clean processor bowl, pulse cream cheese with sugar until very smooth. Add applesuace, yogourt, lemon juice and cinnamon; pulse until very well combined. Stir in eggs, just until uniformly combined. Pour filling into prepared crust. Bake for 45 minutes. Turn off oven; let cheesecake stand in hot oven for 30 minutes. Remove to a rack; run a thin knife around edge of ring. Cool to room temperature, then chill for at least 2 hours.
Stir sugar with pecans and flour in a small saucepan until well combined. Microwave cider in a heat-proof measure on high until steaming. Whisk into sugar mixture. Set over medium heat and cook, stirring constantly, until smooth and thickened. Whisk in butter. Serve cheesecake with warm sauce. Makes 12 to 16 servings.

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