Dutch apple brandy cheesecake

 
                       Dutch Apple Brandy Cheesecake
 
 Recipe By     : Bett Homes and Gardens-Prize Tested Recipe/Bob b1744
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Apples                           Cheesecakes
                 Cream Cheese                     Desserts
                 Spirits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Cinnamon Crust:
    1 1/4  cups          graham cracker crumbs
      1/3  cup           ground walnut or pecans
      1/3  cup           margarine or butter -- melted
      1/2  teaspoon      ground cinnamon
                         Filling:
   32      ounces        cream cheese -- softened
    1      cup           sugar
    3      tablespoons   apple brandy
    1      teaspoon      ground cinnamon
      1/2  teaspoon      vanilla
      1/8  teaspoon      ground nutmeg
    4                    eggs
    1      cup           chunk style apple sauce
      1/4  cup           whipping cream
                         Crumb Topping:
      3/4  cup           packed brown sugar
      3/4  cup           flour
      1/3  cup           margarine or butter -- melted
      1/2  teaspoon      ground cinnamon
      1/4  teaspoon      ground nutmeg
 
 Prepare Crust: Combine all ingredients and press on bottom and 1 1/2" up
sides of 10" springform pan. Bake in a 350 F. oven about 10 minutes or
until golden. Cool. Filling: Beat cream cheese until smooth. Gradually add
sugar, beating well. Add brandy, cinnamon, vanilla and nutmeg. Blend well. Add
eggs, one at a time, beating just until combined. Stir in applesauce and cream.
Pour into cooled crust. Bake at 350 F. for 50 minutes or until center appears
nearly set. Mean while, prepare Crumb Topping: Combine all ingredients and mix
until crumbly. Sprinkle over cake. Bake for 10 minutes more or until cake is
just set. Cool for 5 minutes on wire rack. Loosen sides of cake. Cool for 30
minutes. Remove sides of pan. Cover and chill well. 
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Per serving; 462 cals. 32 g. fat, 136 mg. chol.