Ingredients Weight Measure
Pecans 2 oz.
Graham cracker crumbs 2-1/2 cups
Sugar 1 Tbsp.
Cinnamon, ground 1/2 tsp.
Ginger, powdered 1/8 tsp.
Butter, melted 1/2 cup
Brown sugar, granulated 2 Tbsp.

Zip for Filling

Ingredients Weight Measure
Apple juice, no sugar added 4 cups
Cinnamon, ground 1/4 tsp.
Nutmeg, ground 1/16 tsp.
Vanilla, powder 1/8 tsp.
Cloves, ground 1/16 tsp.
Allspice 1/16 tsp.


Ingredients Weight Measure
Cream cheese 8 oz.
Sugar 3/4 cup
Eggs, large 2 ea.
Applesauce, no sugar added 4 oz.
Flour 3 Tbsp.
Zip for filling 1/2 cup
Whipping cream 6 oz.


Ingredients Weight Measure
Cranberry peach juice, no sugar added 2 cups
Corn syrup 4 Tbsp.
Cinnamon, ground 2 Tbsp.
Cloves, ground 1/4 tsp.
Allspice, ground Pinch
TABASCO® brand Original Red Sauce 2 Tbsp.
Brown sugar, granulated 8 Tbsp.
Orange oil 1-1/2 tsp.


Ingredients Weight Measure
Pecans, maple-candied 1 cup


  1. To prepare the crust, grind pecans in a coffee mill until fine.
  2. Add to graham cracker crumbs. Add sugar, cinnamon, ginger and melted butter. Mix well and press into a 10" spring form pan that has been sprayed with a nonstick spray. Press into bottom and halfway up sides (reserve 1/4 cup of crust mixture for later use). Place in freezer until ready to fill.
  3. To prepare the Zip for Filling, add all ingredients to a saucepan and bring to a boil. Reduce to 1/2 cup liquid. Reserve.
  4. To prepare the Filling, mix cream cheese, sugar and eggs until smooth. Add applesauce, flour and the "Zip." Add the whipping cream slowly and mix well.
  5. Pour filling into prepared spring form pan. Bake at 450°F for 10 minutes. Reduce heat to 200°F and bake for 45 minutes to 1 hour until done. Center should be firm.
  6. Sprinkle reserved crust crumbs on top. Turn off oven, slightly open door and let cool for 3 hours in oven. Remove and place pan in freezer until frozen. It is easier to cut this way.
  7. To prepare the Sauce, put all ingredients in a saucepan. Boil for 20 minutes, remove from heat and place in cooler to chill.
  8. To assemble, remove cheesecake from freezer and pan. Cut slice in pie shape. Arrange on plate. Drizzle sauce onto cheesecake and sprinkle with maple-candied pecans. Serve.

Yield: 12-20 servings