Candied Apple Pie Cheesecake

By kayjayjohnson

The ultimate cheesecake for apple pie lovers—with apple pie filling, walnuts and toffee bits, all in a ginger snap crust.

Ingredients

• 1 cup crushed NABISCO Ginger Snaps
• 3 tablespoons butter, melted
• 1/2 cup plus 2 tablespoons sugar, divided
• 2 packages (8 ounce each) PHILADELPHIA Cream Cheese, softened
• 2 teaspoons vanilla
• 1/2 cup Breakstone's or Knudsen sour cream
• 2 eggs
• 1 cup apple pie filling, divided
• 1/2 cup Planters Walnut pieces, divided
• 1/2 cup toffee bits, divided

Details

Servings 10
Preparation time 15mins
Cooking time 300mins
Adapted from kraftrecipes.com

Preparation

Step 1

Heath oven to 325°F.

Mix crumbs, butter and 2 tablespoons sugar; press onto bottom and up side of 9-inch pie plate.

Beat cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each. Stir in 1/2 each pie filling, nuts and toffee. Pour into crust.

Bake 35 minutes or until center is almost set. Cool. Refrigerate 4 hours.

Top with remaining pie filling, nuts and toffee before serving.