Apple Pecan Cheesecake

Name: Apple Pecan Cheesecake
Prep time: 15 min
Total time: 370 min
Yield: 16
Ingredients: 12 HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups crumbs); ¼ cup butter, melted; 2 Tbsp. brown sugar; 4 pkg. brick cream cheese, softened; 1½ cups brown sugar, divided; 1 tsp. vanilla; 1 cup sour cream; 4 eggs; 3 apples, peeled, chopped; ¾ cup pecans; 1 tsp. ground cinnamon

For an impressive baked cheesecake perfect for your fall party or Thanksgiving, choose this classic dessert recipe with apples, pecans and brown sugar.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

12 HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups crumbs)
¼ cup butter, melted
2 Tbsp. brown sugar
4 pkg. (8 oz. each) brick cream cheese, softened
1½ cups packed brown sugar, divided
1 tsp. vanilla
1 cup sour cream
4 eggs
3 apples, peeled, chopped
¾ cup chopped pecans
1 tsp. ground cinnamon

Directions

Heat oven to 325°F.

Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, butter and 2 Tbsp. brown sugar; press onto bottom of pan.

Beat cream cheese, 1 cup brown sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Toss apples with the nuts, cinnamon and remaining brown sugar; spoon over cheesecake batter.

Bake 55 min. or until center is almost set. Cool completely.

Refrigerate cheesecake 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.