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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 16 |
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Found this one in the Kraft Foods magazine. Sounds good!! With apple picking season coming up, I can't wait to make this one. Ingredients:
1 1/2 cups graham cracker crumbs |
1/4 cup butter, melted |
2 tablespoons brown sugar |
4 (8 ounce) packages cream cheese, softened |
1 1/2 cups brown sugar, packed and divided |
1 teaspoon vanilla |
1 cup sour cream |
4 eggs |
4 cups apples, chopped and peeled (about 3 medium) |
3/4 cup pecans, chopped |
1 teaspoon ground cinnamon |
Directions:
1. Preheat oven to 325ºF.
2. Line a 13x9-inch baking pan with foil, with the ends of the foil extending over the sides of the pan.
3. Mix the graham cracker crumbs, butter, and 2 Tbs brown sugar in a medium bowl.
4. Press mixture firmly onto the bottom of the baking pan.
5. Beat cream cheese, 1 cup brown sugar and vanilla in a large bowl with an electric mixer on medium speed until well blended.
6. Add sour cream and mix well.
7. Add eggs ones at a time, mixing on low speed after each addition just until blended.
8. Pour over crust.
9. Mix remaining 1/2 cup brown sugar, apples, pecans, and cinnamon together in another bowl.
10. Spoon evenly over the cheesecake batter.
11. Bake for 55 min or until the center is almost set.
12. Cool on a wire rack, for 30 minute.
13. Refrigerate 4 hours or overnight.
14. Let stand at room temperature for 30 min before serving.
15. Lift cheesecake from pan, using the foil handles.
16. Cut into 16 pieces.
17. Store left over cheesecake in the refrigerator.
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