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
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- 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 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.
Nutrition Facts : Calories 215 calories, Fat 15g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 105mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
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