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Apple-Pecan Cheesecake

Prep Time:

15 min

Total Time:

5 hr 40 min

Makes:

16 servings

What You Need!

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

Make It!

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 and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

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Rated

by a cook on 11/20/2009
" I make this recipe often. It is even better with a little warm caramel ice cream topping drizzled on top when served. Great for bring a dish occasions, always a hit!"