CRUST
1 1/4 cup graham cracker crumbs about 20 squa, re
1/2 cup chopped toasted pecans
1/4 cup brown sugar, firmly packed
1/4 cup margarine or butter melted
FILLING
3 package cream cheese, softened 8 oz each pk
1 cup sugar
2 tbsp flour
3 eggs
1 cup applesauce
1/2 tsp cinnamon
1 dash or two of nutmeg
TOASTED PECAN SAUCE
1/2 cup butter or margarine
1 1/4 cup brown sugar, firmly packed
2 tbsp light corn syrup
1/2 cup whipping cream
1 cup toasted pecans
Directions
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.
Servings: 1 servings
Applesauce Cheesecake Recipe brought to you by Recipe Ideas
Categories: Apple; Applesauce; Cheesecake; Dessert; Fruit
The History of Recipes
It is possible to trace the history of meal recipes far back into history, at least as far back as pharonic Egypt, and possibly even further. Having said that, in the main part, these ancient recipes were just very simple hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe found, according to historians are some clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. As we move on, there were two interesting cookery books published in the 1300s : one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the indian food that appears on menues today, but rather recipes for the types of food prepared by the cooks of the upper classes. During the next few centuries, the upper-class families of the West tried to lay on the most extravagent banquests, and as a result chefs and their collection of recipes were greatly in demand. Notwithstanding that, it was during the 1800s that haute cuisine and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, trying out, and recording recipes of the day. By the advent of the 20th century, cookery publications are increasing in popularity as a result of increased literacy, more spare time and having more money. The revolution that is television brings us celebrity chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Applesauce Cheesecake recipe.
