Apple Cheesecake

Autumn means apples, and that is just what this cheesecake offers. Applesauce and apple pie spices provide the Fall flavors, Equal the sweetness.

Crust:
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
2 tablespoons Equal Spoonful*

Cheesecake:
2 packages (8 ounces each) reduced fat cream cheese, softened
1 cup Equal Spoonful**
1 2/3 cups unsweetened applesauce
2 whole eggs
2 egg whites
2 tablespoons lemon juice
2 tablespoons cornstarch
3/4 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
1 teaspoon vanilla
1 cup reduced fat sour cream

*May substitute 3 packets Equal sweetener

**May substitute 24 packets Equal sweetener

For crust, combine graham cracker crumbs, melted butter and Equal. Press onto bottom and 1-inch up side of a 9-inch springform pan. Bake in preheated 375 degree F oven 10 minutes. Remove from oven and cool on wire rack while preparing cheesecake.

For cheesecake, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in applesauce, eggs, egg whites and lemon juice until blended. Blend in cornstarch, cinnamon, apple pie spice and vanilla until combined. Fold in sour cream, just until combined.

Pour cheesecake mixture over baked crust. Bake in preheated oven 60 to 65 minutes or until center of cake is just set. Remove from oven and cool completely on wire rack. Refrigerate several hours or overnight before serving.

To serve, carefully run sharp knife around edge of cheesecake. Carefully remove side of pan. Cut into wedges and serve.

Makes 16 servings

Nutrition information per serving: 171 cal., 5 g pro., 13 g carb., 11 g fat, 56 mg chol., 154 mg sodium

Food exchanges: 1 milk, 2 fat

Recipe and photograph provided courtesy of Equal Sweetener - used with permission.