Apple Pecan Cheesecase
Julie
ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup butter, melted
- 2 Tblsp. brown suger
- 4 pkg. 8oz. Cream Cheese, softened
- 1 1/2 cups 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
- 2
foil, with ends of foil extending over sides of pan.
- 3
Mix crumbs, butter and 2 Tbsp. brown sugar; press
- 4
firmly onto bottom of pan.
- 5
Beat cream cheese, 1 cup of the brown sugar and the
- 6
vanilla in large bowl with electric mixer on medium
- 7
speed until well blended. Add sour cream; mix well.
- 8
Add eggs, one at a time, mixing on low speed after
- 9
each addition just until blended. Pour over crust. Mix
- 10
remaining 1/2 cup brown sugar, the apples, pecans and
- 11
cinnamon; spoon evenly over cheesecake batter.
- 12
Bake 55min. or until center is almost set. Cool.
- 13
Refrigerate 4hrs or overnight. Let stand at room
- 14
temperature 30min. before serving. Lift cheesecake
- 15
from pan, using foil handles. Cut into 16 pieces.
- 16
Store leftover cheesecake in refrigerator
- 17
Makes 16 servings, 1 piece each
- 18
Enjoy!
Source: Shelly Jones
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