-----CRUST----- 1 1/4 c Graham cracker crumbs about -20 square 1/2 c Chopped toasted pecans 1/4 c Brown sugar, firmly packed 1/4 c Margarine or butter melted -----FILLING----- 3 pk Cream cheese, softened 8 oz -each pk 1 c Sugar 2 tb Flour 3 Eggs 1 c Applesauce 1/2 ts Cinnamon 1 Dash or two of nutmeg -----TOASTED PECAN SAUCE----- 1/2 c Butter or margarine 1 1/4 c Brown sugar, firmly packed 2 tb Light corn syrup 1/2 c Whipping cream 1 c Toasted pecans 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.
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