Apple Pecan Cheesecake
- 1-1/2 cups Graham Cracker Crumbs
- 1/4 cup butter, melted
- 2 Tbsp. brown sugar
- 4 pkg. (8 oz. each)Cream Cheese, softened
- 1-1/2 cups packed brown sugar, divided
- 1 tsp. vanilla
- 1 cup Sour Cream
- 4 eggs
- 3 Granny Smith apples, peeled, chopped
- 3/4 cup chopped Pecans
- 1 tsp. ground cinnamon
HEAT oven to 325°F.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and 2 Tbsp. brown sugar; press onto bottom of prepared pan.
BEAT cream cheese, 1 cup brown sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Combine remaining brown sugar, apples, nuts and cinnamon; spoon over cream cheese 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.