- This recipe makes 1 8 inch cheesecase
20 Gingersnap cookies
⅓ cup pecan halves
¼ cup melted butter
2 - 8 ounce packages plain, brick-style cream cheese
½ cup Lantic Granulated Sugar
1 ¼ cup Mott's Fruitsations original apple sauce
½ cup Astro Original 0% plain greek yogourt
1 tablespoon ReaLemon Lemon juice
1 tablespoon ground cinnamon
4 Naturegg Omega 3 Eggs, beaten
½ cup Lantic Old Fashioned Brown Sugar
½ cup roughly chopped toasted pecans
2 tablespoons all-purpose flour
1 cup apple cider or juice
2 tablespoons butter
Preheat oven to 325 degrees F. Lightly coat 8 inch springform pan with Pam Baking No-Stick cooking spray. Pulse cookies and pecans in a food processor until finely crumbed. Pulse in butter until mixture clumps together. Press into prepared springform pan and bake for 15 minutes. Set aside to cool.
FILLING: Pulse cream cheese with sugar until very smooth. Add applesauce, yogourt, lemon juice and cinnamon; pulse until very well combined. Stir in eggs, just until uniformly combined.
Pour filling into cooled 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 the edge of the ring. Cool to room temperature, then chill for at least 2 hours.
SAUCE: 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.