Cinnamon Apple Cheesecake **** 3/98

Categories:
desserts

----CRUST***********************---
1 cup graham cracker crumbs
3 tablespoon soft margarine
1 teaspoon cinnamon ----FILLING*********************---
2 cup apple juice
1 teaspoon cinnamon
1 envelope unflavored jello
1 pkg 4 serving size sugar free
1 vanilla pudding
8 oz cream cheese; softened

Crust: Mix together the crumbs, margarine, and cinnamon. Press into the bottom and slightly up the sides of an 8 inch pie pan. Refrigerate until ready to use. Filling: Pour apple juice in a saucepan. Sprinkle Jello and cinnamon over top and allow to soften for 4 minutes. Take a bit of this mixture and and stir into the pudding mix to make a paste. Then add the paste back to the apple juice. Cook and stir over medium heat until mixture is smooth and thickened. Remove from heat and allow to cool to room temperature. Whip the cream cheese until light and fluffy. Slowly add the cooled apple juice mixture, stirring. Beat thoroughly. Pour into the prepared pie pan. Refrigerate at least 2 to 3 hours or until firm.

Yield: 8 servings