Instructions: Heat oven to 350F.

In small bowl, combine crust ingredients; press firmly in bottom of 9-inch springform pan. Refrigerate.

In large bowl, beat cream cheese until light and fluffy. Gradually add brown sugar; beat well. Add pumpkin and apple sauce; blend well. Add eggs, one at a time, beating well after each addition. Add pumpkin pie spice and cinnamon; beat until smooth. Pour into prepared crust.

Place shallow pan half full of water on lower oven rack. Place cheesecake on middle oven rack. Bake at 350F for 1 hour or until set.

Cool in pan 5 minutes; remove sides of pan. Cool completely. Refrigerate several hours or overnight. Serve with whipped cream.

Yields 12 to 16 servings.

Notes: Pantry: Motts Regular or Cinnamon Apple Sauce. Pumpkin is one of the newest cheesecake flavors. Our version combines the popular flavors of apple and pumpkin for a perfect fall dessert.

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