Apple-Pecan Cheesecake

By Hklbrries

Ingredients

• 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

Details

Servings 16
Adapted from kraftfoods.com

Preparation

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.

*Kraft Kitchens Tips*

Jazz It Up:
For an extra special touch, drizzle caramel ice cream topping over each piece of cheesecake just before serving.

Best of Season:
Take advantage of the many varieties of apples that are available. Try using Jonathan, Granny Smith or Honeycrisp for the topping.

Healthy Living:
Looking for ways to save fat and calories? Save 60 calories and 8 g of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Nutrition Information Per Serving: 440 calories, 31g total fat, 17g saturated fat, 130mg cholesterol, 330mg sodium, 36g carbohydrate, 2g dietary fiber, 28g sugars, 7g protein, 20%DV vitamin A, 2%DV vitamin C, 10%DV calcium, 8%DV iron.