4 pkg (8oz ea) Philadelphia Cream Cheese, softened
1 1/2 c pakced brown sugar, divided
1 tsp vanilla
1 c sour cream
3 apples, peeled, chopped
3/4 c chopped Planters Pecans
1 tsp ground cinnamon
Heat oven to 325F. Line 13x9-in baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 tbsp brown sugar, press onto bottom of pan.
Beat cream cheese, 1 c borown sugar and vanilla in large bowl with mixer until well blended. Add sour cream, mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Combine remaining brown sugar, apples, nuts, and cinnamon; spoon over batter.
Bake 55 min or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
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