Saturday, August 20, 2011

Apple Pecan Cheesecake

1-1/2 cups Graham Cracker Crumbs
1/4 cup  (1/2 stick) butter, melted
2 Tbsp. brown sugar
4 pkg.  (8 oz. each) Cream Cheese, softened
1-1/2 cups packed brown sugar, divided
1 tsp.  vanilla
1 cup Sour Cream
4   eggs
3 apples, peeled, chopped
3/4 cup  Chopped Pecans
1 tsp. ground cinnamon 

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.
Jazz It Up:
For an extra special touch, drizzle caramel ice cream topping over each piece of cheesecake just before serving.

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