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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 16 |
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What is not to love about this cheesecake. Apples, pecans, cream cheese and sour cream. It is down-home Southern good!!! 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 firmly packed brown sugar, divided |
1 teaspoon vanilla |
1 cup sour cream |
4 eggs |
4 cups chopped, peeled apples |
3/4 cup chopped pecans |
1 teaspoon ground cinnamon |
Directions:
1. Preheat oven to 325 degrees F.
2. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
3. Mix crumbs, butter and 2 Tbsp. brown sugar; press firmly onto bottom of pan.
4. 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.
5. Pour over crust. Mix remaining 1/2 cup brown sugar, the apples, pecans and cinnamon; spoon evenly over cheesecake batter.
6. Bake 55 min. or until center is almost set. Cool.
7. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving.
8. Lift cheesecake from pan, using foil handles. Cut into 16 pieces. Store leftover cheesecake in refrigerator.
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