Apple Lemon Poppy Seed Cheesecake
Serving Size / Yield
- 2 Tbs. confectioners sugar
- 2 pkg. honey graham crackers, crushed
- 1/2 C. butter or margarine, softened
- 1 3 oz. pkg. lemon gelatin
- 1 C. boiling water
- 1 13 oz. can Milnot, chilled
- 1 Tbs. vanilla
- 1 8 oz. pkg. cream cheese
- 1 C. sugar
- 3 apples, chopped
- 1/4 C poppy seeds
Roll graham crackers until very fine. Add sugar and margarine. Pat into a 13x9x2 inch glass baking dish, reserving 1/2 C. Press firmly as this forms a crust. In a small, deep bowl, mix lemon gelatin with boiling water. Let set to consistence of jelly. Beat Milnot and vanilla until high peaks form on high speed of mixer. (Chilling bowl, and Milnot speeds beating time.) Keep cold.
In small mixing bowl beat cream cheese and sugar on medium speed until smooth. Add gelatin mixture slowly to keep smooth. Fold into Milnot: apples and poppy seeds and mix well but do not beat. Pour into crust and sprinkle top with 1/2 C. reserved crumbs. Let set 10-12 hours in refrigerator.