Apple Pecan Cheesecake

Apple Pecan Cheesecake
Adapted from kraftfoods.com
Apple Pecan Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Adapted from kraftfoods.com

Ingredients

  • 1-1/2

    cups HONEY MAID Graham Cracker Crumbs

  • 1/4

    cup (1/2 stick) butter, melted

  • 2

    Tbsp. brown sugar

  • 4

    pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

  • 1-1/2

    cups packed brown sugar, divided

  • 1

    tsp. vanilla 1 cup BREAKSTONE'S or KNUDSEN Sour Cream

  • 4

    eggs

  • 3

    apples, peeled, chopped

  • 3/4

    cup PLANTERS Chopped Pecans

  • 1

    tsp. ground cinnamon

Directions

HEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, butter and 2 Tbsp. brown sugar; press onto bottom of prepared pan. BEAT cream cheese, 1 cup brown sugar and the vanilla in large bowl with electric mixer until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Mix remaining 1/2 cup brown sugar, the apples, pecans and cinnamon; spoon evenly over cheesecake batter. BAKE 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

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