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Apple Pecan Cheesecake


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  • 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


Servings 16
Adapted from


Step 1

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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