Apple-Pecan Cheesecake

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prep time
15 mins
total time
370 mins
servings
Makes 16 servings, 1 piece (151 g) each.

what you need

1-1/2 cups
 Honey Maid Graham Crumbs
1/4 cup
 butter, melted
4 pkg.
(250 g each) Philadelphia Brick Cream Cheese, softened
1-1/2 cup
packed brown sugar, divided
1 tsp.
 vanilla
1 cup
 sour cream
 eggs
4 cups
finely chopped peeled  apples (about 3 medium)
3/4 cup
chopped pecans
1 tsp.
 ground cinnamon

make it

  1. Heat  oven to 350°F.
  2. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix crumbs and butter; press onto bottom of prepared pan.
  3. Beat cream cheese, 1 cup sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Mix remaining sugar, apples, nuts and cinnamon; spoon over batter.
  4. Bake 55 min. or until centre is almost set. Cool. Refrigerate 4 hours. Use foil handles to remove cheesecake from pan before cutting to serve.

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