Prep time : ...15 minutes ...Total time: ... 4 hours (includes refrigerating) Makes 16 serving ( piece each)
1-1/2 cups Honey Maid Graham Cracker Crumbs
1/4 cup butter , melted
2 tablespoons brown sugar
4 package (8 ounce each) Philadelphia Cream Cheese , softened
1-1/2 cups firmly packed brown sugar , divided
1 teaspoon vanilla
1 cup Breakstone's or Knudsen Sour Cream ( sour cream of your choice)
4 cups chopped peeled apples (about 3 medium)
3/4 cup Planters Chopped pecans
1 teaspoon ground cinnamon
1) Preheat oven to 325*F . Line 13x9-inch pan with foil , with ends of foil extending over sides of pan . Mix crumbs , butter and 2 tablespoons brown sugar ; press firmly into bottom of pan .
2) Beat cream cheese , 1 cup of 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 leftover cheesecake in refrigerator .
Creamy cheesecake , sweet apples , crunchy pecans and the perfect touch of cinnamon . ... Yes , this is heaven .