Lemon Apple Cheesecake

I love to find things that don't have to be baked and are still delicious. This was given to me by my sister in law many (oh-so-many) years ago. You'll need a 7 or 8 inch spring form pan. This delicious dessert has a texture more like custard then cheesecake. Time does not inclued chilling. Note: The 1 2/3 cups of evaporated milk is slightly more then a 12oz can. I just added regular milk to bring it to 1 2/3.

• Ready In: 30 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 1 2⁄3 cups evaporated milk
• 1 (3 ounce) package lemon gelatin
• 1⁄2 ounce unflavored gelatin
• 3⁄4 cup boiling water
• 1 (8 ounce) package cream cheese
• 3⁄4 cup granulated sugar
• 2  cups  canned applesauce
• 2  teaspoons vanilla
• 2  cups graham cracker crumbs or 2  cups  gingersnap crumbs
• 2  tablespoons brown sugar
• 1⁄4 cup butter or 1⁄4 cup margarine, melted
• 1⁄2 cup  chopped walnuts

Directions

1. Chill evaporated milk.
2. Mix lemon gelatin and unflavored gelatin.
3. Add boiling water and stir until dissolved.
4. Allow to cool.
5. In separate bowl, combine cream cheese and sugar.
6. Blend until smooth and creamy.
7. Stir in apple sauce, vanilla and cooled gelatin mixture.
8. Chill until mixture is well thickened.
9. Make crust (see below).
10. Whip thickened apple-gelatin mix while gradually adding chilled milk.
11. Continue whipping after blended until very light and fluffy and about doubled in volume.
12. Put into crust.
13. Sprinkle top with remaining nuts or chocolate sprinkles as I did.
14. Chill until well set at least 5 hours or overnight.
15. CRUST.
16. Grease spring form pan.
17. mix crumbs, brown sugar, melted butter, and 1/4 cup chopped walnuts.
18. Press crumb mixture firmly into bottom and about 2 inches up on sides of greased spring form pan.