Ingredients
2 envelopes unflavored gelatin1/3 cup cold water1-3/4 cups apple juice1/2 cup sugar3 large egg yolks, lightly beaten3 packages (8 ounces each) cream cheese, softened1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1 cup heavy whipping cream, whippedTOPPING:1/2 cup chopped dry roasted peanuts2 tablespoons butter1 cup applesauce1/3 cup packed brown sugar1/4 teaspoon ground cinnamonAdditional whipped cream, cinnamon and peanuts, optional
Preparation
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; set aside.
In a large saucepan, combine the apple juice and sugar until smooth. Bring to a boil over medium heat; cool slightly.
Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over medium-high heat until thickened and bubbly. Remove from the heat. Cool to room temperature
In a large bowl, beat the cream cheese, cinnamon and nutmeg until smooth. Gradually beat in gelatin mixture until smooth. Chill until for about 20 minutes or until slightly thickened. Fold in cream. Pour into a an ungreased 9-in. springform pan. Chill 4 hours or overnight.
In a small saucepan over medium heat, brown peanuts in butter for 2 minutes. Add the applesauce, brown sugar and cinnamon; cook and stir for 5 minutes or until heated through. Cool. Spread over top of cheesecake. Garnish with additional whipped cream, cinnamon and peanuts if desired.
