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Autumn Cheesecake
1 c low-fat graham cracker crumbs
3 tbsps chopped walnuts
3 tbsps granulated sugar
1 tsp cinnamon
3 tbsps light margarine

16 ozs fat-free cream cheese, softened
1/2 c granulated sugar
1/2 tsp pure vanilla extract
2 whole eggs
1/3 c granulated sugar
1 tsp cinnamon
4 c Granny Smith apples, peeled and sliced thin
3 tbsps walnuts, chopped

Preheat oven to 325. Prepare a 9" springform pan with cooking spray; set aside. To prepare crust, combine crumbs, three tablespoons walnuts, three tablespoons sugar, one teaspoon cinnamon, and margarine in a mixing bowl. Press mixture onto bottom of prepared pan. Bake for for 10 minutes, or until lightly browned.

Meanwhile to prepare filling, combine cream cheese, half cup sugar, vanilla extract, and eggs. Mix until smooth. Pour over baked layer. In a mixing bowl, combine remaining sugar and remaining cinnamon; toss with apples.

Spoon apple mixture over cream cheese layer; sprinkle with remaining walnuts. Bake for one hour and ten minutes, or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate four hours or overnight. Makes 10 Servings

Nutritional Info Per Serving: Calories 241; Total Fat 6 g; Saturated Fat 0.8 mg;
Protein 9 g; Cholesterol 37 g; Carbs 19 g; Sodium 330 mg; Sugars 29 g; Fiber 2 g;
WW Points 5
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