Nickie's Apple-Pecan Cheesecake |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 16 |
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Nickie, my boss, made this cheesecake and brought to work. Everyone raved about it, and it is to die for! I know of no one who does not like it, although it may not be so beautiful to look at. Ingredients:
crust |
1 1/2 cups graham cracker crumbs |
1/4 cup melted butter |
2 tablespoons packed brown sugar |
filling |
4 (8 ounce) packages cream cheese, softened |
1 cup packed brown sugar |
1 teaspoon vanilla extract |
1 cup sour cream |
4 eggs |
topping |
4 cups apples (about 3) - peeled, cored, and chopped |
1/2 cup packed brown sugar |
3/4 cup chopped pecans |
1 teaspoon ground cinnamon |
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Line a 9x13 inch baking dish with aluminum foil, extending the foil sheets over the side of the dish.
2. To make the crust, mix the graham cracker crumbs, butter, and 2 tablespoons brown sugar together in a bowl until evenly blended. Press evenly over the bottom of the prepared baking dish.
3. To make the filling, beat the cream cheese, 1 cup brown sugar, and vanilla together in a mixing bowl until evenly blended. Beat in the sour cream. On low speed, add the eggs, one at a time, just until blended. Pour the mixture over the crust.
4. To make the topping, place the apples in a bowl, and toss with 1/2 cup brown sugar, pecans, and cinnamon until evenly blended.
5. Bake in preheated oven until center is almost set, about 55 minutes. Cool, and refrigerate 4 hours, or overnight.
6. Before cutting, allow the cheesecake to sit 30 minutes at room temperature, then lift from the baking dish using the extended aluminum foil sheets, and place on a cutting board or serving plate. Remove the aluminum foil, and cut into 16 squares.
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