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Apple Pecan Cheesecake




Source of Recipe


Stella






List of Ingredients



• 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 (about 3 medium)
  
• 3/4 cup planters chopped pecans
  
• 1 teaspoon ground cinnamon
  






Instructions



1. Preheat oven to 325 degrees. Line a 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 a large bowl with an 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 minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes before serving. Lift cheesecake from pan, using foil handles. Cut into 16 pieces. Store leftover cheesecak in refrigerator.
   
2. Yield: 16 servings