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Apple Cheesecake

 Apple Cheesecake
After a big meal, this fluffy no-bake cheesecake with its deliciously different applesauce and peanut topping really hits the spot. It needs no crust, and the light cheese layer is smooth and creamy. -Adeline Piscitelli, Sayreville, New Jersey
12-16 ServingsPrep: 35 min. + chilling

Ingredients

  • 2 envelopes unflavored gelatin
  • 1/3 cup cold water
  • 1-3/4 cups apple juice
  • 1/2 cup sugar
  • 3 egg yolks, lightly beaten
  • 3 packages (8 ounces each) cream cheese, softened
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup heavy whipping cream, whipped
  • TOPPING:
  • 1/2 cup chopped dry roasted peanuts
  • 2 tablespoons butter
  • 1 cup applesauce
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • Additional whipped cream, cinnamon and peanuts, optional

Directions

  • In a small saucepan, sprinkle gelatin over cold water; let stand for
  • 1 minute. Heat over low heat, stirring until gelatin is completely
  • dissolved; set aside.
  • In a large saucepan, combine the apple juice and sugar until smooth.
  • Bring to a boil over medium heat; cool slightly.
  • Whisk a small amount of hot mixture into the egg yolks. Return all to

2 of 2

Apple Cheesecake (continued)

Directions (continued)

  • the pan, whisking constantly. Cook and stir over medium-high heat
  • until thickened and bubbly. Remove from the heat. Cool to room
  • temperature
  • In a large bowl, beat the cream cheese, cinnamon and nutmeg until
  • smooth. Gradually beat in gelatin mixture until smooth. Chill until
  • for about 20 minutes or until slightly thickened. Fold in cream.
  • Pour into a an ungreased 9-in. springform pan. Chill 4 hours or
  • overnight.
  • In a small saucepan over medium heat, brown peanuts in butter for 2
  • minutes. Add the applesauce, brown sugar and cinnamon; cook and stir
  • for 5 minutes or until heated through. Cool. Spread over top of
  • cheesecake. Garnish with additional whipped cream, cinnamon and
  • peanuts if desired. Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 piece) equals 215 calories, 15 g fat (8 g saturated fat), 80 mg cholesterol, 105 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein.