Apple Pecan Cheesecake Recipe

Apple Pecan Cheesecake Recipe

  • 1 1/2 cups HONEY MAID Graham Cracker Crumbs
  • 1/4 cup butter, melted
  • 2 tablespoons brown sugar
  • 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1 1/2 cups firmly packed brown sugar, divided
  • 1 teaspoon vanilla
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 4 eggs
  • 4 cups chopped, peeled apples
  • 3/4 cup PLANTERS Chopped Pecans
  • 1 teaspoon ground cinnamon
  1. Preheat oven to 325 degrees F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp. brown sugar; press firmly onto bottom of pan.
  2. Beat cream cheese, 1 cup of the brown sugar and the 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.
  3. Bake 55 min. or until center 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.
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