Apple Pecan Cheesecake

By ctozzi

Ingredients

• 1-1/2 cups Honey Maid Graham Crumbs
• 1/4 cup Butter, melted
• 4 pkg. (250 g each) Brick Cream Cheese, softened
• 1-1/2 cup firmly packed brown sugar, divided
• 1 tsp. Vanilla
• 1 cup Sour cream
• 4 Eggs
• 4 cups finely chopped peeled apples (about 3 medium)
• 3/4 cup chopped pecans
• 1 tsp. Ground cinnamon

Details

Servings 16
Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs and butter; press firmly onto bottom of pan.

BEAT cream cheese, 1 cup of the brown sugar and vanilla in large bowl with electric mixer on medium speed 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 centre is almost set. Cool. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving. Lift cheesecake from pan, using foil handles. Cut into 16 pieces. Store leftover cheesecake in refrigerator.

kraft kitchens tips
Jazz It Up:For an extra special touch, drizzle caramel sauce over each piece of cheesecake before serving.

Healthy Living:Looking for ways to save fat and calories? Save 60 calories and 8 g of fat per serving by preparing as directed, using Philadelphia Light Cream Cheese Spread and low-fat sour cream.