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APPLE PECAN CHEESECAKE -- (Serves 16)

1½ cups graham cracker crumbs
¼ cup butter, melted
2 tablespoons brown sugar
4 packages (8 ounces each) of cream cheese, softened (low fat works just as well)
1½ cups firmly packed brown sugar, divided
1 teaspoon vanilla
1 cup sour cream (low fat or fat free works just as well)
4 eggs
4 cups chopped peeled apples (about 3 medium)
¾ cup chopped pecans
1 teaspoon ground cinnamon

 

  1. Preheat over to 325 degrees.  Line a 13x9-inch baking pan with foil, with ends of foil extending over side of pan.  Mix crumbs, butter, and 2 tablespoons brown sugar.  Press firmly onto bottom of pan.
  2. Beat cream cheese, 1 cup of the brown sugar, and the vanilla in a large bowl with an 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.
  3. Mix remaining ½ cup brown sugar, the apples, pecans, and cinnamon; spoon evenly over cheesecake batter.
  4. Bake 55 minutes or until center is almost set.  Cool.
  5. Refrigerate 4 hours or overnight.  Let stand at room temperature 30 minutes before serving.
  6. Lift cheesecake from pan, using foil handles.  Cut into 16 pieces.  Store leftover cheesecake in refrigerator.