2 envelopes unflavored gelatin
1/3 cup cold water
1 3/4 cups apple juice
1/2 cup sugar
3 egg yolks — beaten
3 packages cream cheese — softened, (8 oz ea)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup whipping cream — whipped
TOPPING 1/2 cup chopped dry roasted peanuts
2 tablespoons butter
1 cup applesauce
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
Additional whipped cream, cinnamon and peanuts, optional
In a small bowl, soften gelatin in water; let stand for 2 minutes. In a saucepan over medium heat, cook and stir apple juice, sugar, egg yolks and gelatin mixture until gelatin is dissolved. Cool to room temperature. In a large mixing bowl, beat the cream cheese, cinnamon and nutmeg until smooth. Gradually beat in gelatin mixture until smooth. Chill until slightly thickened, about 20 minutes. Fold in cream. Pour into an ungreased 9 in springform pan. Chill 4 hours or overnight. In a saucepan over medium heat, brown peanuts in butter for 2 minutes. Add applesauce, brown sugar and cinnamon; cook and stir for 5 minutes. Cool. Spread over top of cheesecake. If desired, garnish with whipped cream, cinnamon and peanuts.