Apple Pecan Cheesecake
Debbie Allred
ingredients
- 1 1/2 cup graham cracker crumbs
- 1/4 cup butter, melted
- 2 Tbsp brown sugar
- 4 pkg. (8 oz each) softened cream cheese
- 1 1/2 cup firmly packed brown sugar, divided
- 1 tsp vanilla
- 1 cup sour cream
- 4 eggs
- 4 cups chopped peeled apples (about 3 medium)
- 3/4 cup chopped pecans
- 1 tsp ground cinnamon
directions
- 1
Preheat oven to 325. Line 13x9 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.
- 2
Beat cream cheese, 1 cup of the brown sugar and the vanilla in large bowl with 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.
- 3
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 left over cheesecake in refrigerator.
Source: Debbie Allred
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