In a small bowl, sprinkle veg gelatin over 1/2 cup cold water. Set aside to soften. In a large saucepan, combine apples, sugar, and hot water. Bring to a boil, stirring frequently. Cover and simmer 5 minutes; remove from heat. Stir in lemon juice and softened gelatin mixture. Continue stirring a few minutes to dissolve gelatin completely. With a slotted spoon, remove about half of the apples from the syrup and set aside. In the bowl of an electric mixture, whip cream cheese to soften. Fold in remaining apple-syrup mixture, cheddar cheese, and half the pecans. Sprinkle remaining pecans into bottom of a 10-inch springform pan. Pour cheesecake mixture over top and smooth with a spatula. Arrange reserved apples over top. Cover with plastic wrap and refrigerate for several hours or overnight. To serve, run a hot knife around the sides of pan. Unhinge, remove sides, and slice into 16 wedges. By "Karen C. Greenlee"
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 16 servings|
|Calories from Fat: 44 (13%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 0.8mg||0 %|
|Potassium 39.1mg||1 %|
|Total Carbohydrate 76.6g||23 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 75.9g|
|Protein 0.7g||1 %|
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Calories per serving: 339
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