| previous | next |
Title: Apple Cheesecake
Categories: Dessert
Yield: 12 Servings
| JONI'S OLDIES | ||
| 2 | tb | Unflavored gelatin; (2 en- velopes) |
| 1/3 | c | -Water, cold |
| 1 3/4 | c | Apple juice; or cider |
| 3 | Eggs; separated | |
| 1/2 | c | Sugar |
| 3 | pk | 8-oz. cream cheese; softened |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Ground nutmeg |
| TOPPING | ||
| 2 | tb | Butter; or margarine |
| 1/2 | c | Dry roasted peanuts; chopped |
| 1 | c | Applesauce |
| 1/3 | c | Brown sugar; packed |
| 1/4 | ts | Ground cinnamon |
Sprinkle gelatin over water and let stand until water is absorbed. In a med. saucepan, combine gelatin with apple juice, egg yolks, and sugar. Cook over med. heat until gelatin is dissolved; about 3 or 4 mins., stirring constantly; set aside. In lg. mixing bowl, beat cream cheese, cinnamon, and nutmeg until smooth and creamy; gradually add gelatin mixture and beat until well blended; refrigerate until mixture begins to thicken. Beat egg whites until stiff peaks form; fold into cheese mixture; pour into 9" springform pan; chill until set. Prepare topping by melting butter in a small saucepan; add peanuts and saute lightly about 2 mins.; stir in applesauce, brown sugar, and cinnamon. Cook over med. heat 5 mins., stirring occasionally; cool. Spread on top of cheesecake before serving.
Source: Family Weekly, 11/2/80 (clipping rec'd from Joni Cloud, 5/95)
From: Suewoodward
| previous | next |