Apple Pecan Cheesecake
Prep: 15 min. Total: 5 hours 40 Min. including refrigerating
1-1/2 cups Honey Maid Graham Cracker Crumbs
1/4 cup butter, melted
2 Tbsp. brown sugar
4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1-1/2 cups firmly packed brown sugar, divided
1 tsp. vanilla
1 cup Breakstone's or Knudsen Sour Cream
4 eeggs
4 cups chopped peeled apples (about 3 medium)
3/4 cup Planters Chopped Pecans
1 tsp. ground cinnamon
Preheat oven to 325 degrees F. Line a 13 by 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.
Beat cream cheese, 1 cup of the brown sugar and the vanilla in
large bowl with electric mixer on mmedium 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 cheesecake in refrigerator. 16
servings, 1 piece each.
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