Apple Pecan Cheesecake
CATEGORIES
INGREDIENTS
- Cooking Time: 75
- Servings: 16
- Preparation Time: 15
- 1 1/2 cups graham cracker crumbs (or Oreos)
- 1/4 cup butter, melted
- 2 tablespoons brown sugar
- 4 (8 ounce) packages cream cheese, softened
- 1 1/2 cups firmly packed brown sugar, divided
- 1 teaspoon vanilla
- 1 cup sour cream
- 4 eggs
- 4 cups chopped peeled apples (about 3 medium)
- 3/4 cup chopped pecans
- 1 teaspoon ground cinnamon
DIRECTIONS
- PREHEAT oven to 325°F
- Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
- Mix crumbs, butter and 2 tablespoons brown sugar; press firmly onto bottom of pan.
- 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.
- BAKE 55 minute or until center is almost set. Cool.
- Refrigerate 4 hours or overnight.
- Let stand at room temperature 30 minute before serving.
- Lift cheesecake from pan, using foil handles.
- Store leftover cheesecake in refrigerator.
- Jazz It Up:
- For an extra special touch, drizzle Caramel 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.