Apple-Pecan Cheesecake

By Blondie

Ingredients

• 1-1/2 cups HONEY MAID Graham Cracker Crumbs
• 1/4 cup 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 Granny Smith apples, peeled, chopped
• 3/4 cup chopped PLANTERS Pecans
• 1 tsp. ground cinnamon

Preparation

Step 1

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.